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Squid Game: The Official Podcast
Squid Game is back, and so is Player 456. In the gripping Season 2 premiere, Player 456 returns with a vengeance, leading a covert manhunt for the Recruiter. Hosts Phil Yu and Kiera Please dive into Gi-hun’s transformation from victim to vigilante, the Recruiter’s twisted philosophy on fairness, and the dark experiments that continue to haunt the Squid Game. Plus, we touch on the new characters, the enduring trauma of old ones, and Phil and Kiera go head-to-head in a game of Ddakjji. Finally, our resident mortician, Lauren Bowser is back to drop more truth bombs on all things death. SPOILER ALERT! Make sure you watch Squid Game Season 2 Episode 1 before listening on. Let the new games begin! IG - @SquidGameNetflix X (f.k.a. Twitter) - @SquidGame Check out more from Phil Yu @angryasianman , Kiera Please @kieraplease and Lauren Bowser @thebitchinmortician on IG Listen to more from Netflix Podcasts . Squid Game: The Official Podcast is produced by Netflix and The Mash-Up Americans.…
Anna's famous Turkey Brine Recipe - Ep 340
Manage episode 456233197 series 2343580
Content provided by SEN. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by SEN or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
Anna Barry joined us for our Christmas special! And of course, Anna was happy to share with us her famous Turkey Brine recipe.
Learn more about your ad choices. Visit megaphone.fm/adchoices
443 episoade
Manage episode 456233197 series 2343580
Content provided by SEN. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by SEN or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
Anna Barry joined us for our Christmas special! And of course, Anna was happy to share with us her famous Turkey Brine recipe.
Learn more about your ad choices. Visit megaphone.fm/adchoices
443 episoade
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×THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking White Wine - Racine Picpoul de Pinet 2022 Departed Spirits Green Apple Vodka (500ml) 37% Mountain Culture Status Quo Can 355ml Learn more about your ad choices. Visit megaphone.fm/adchoices…
Is it reasonable to be upfront and honest if you are 'WFB' (Working From Beach)? Learn more about your ad choices. Visit megaphone.fm/adchoices
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Don't Shoot The Messenger
1 Ep 341 - We are back for 2025! 1:11:48
1:11:48
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1:11:48ON THIS EPISODE It’s been a special summer for Caro and Corrie The stories of the summer – Donald Trump’s first week Caro’s take on the footy stories from the summer – Jamarra Ugle-Hagan, Luke Sayers All your correspondence and feedback Your favourite segments return – Cocktail Cabinet, Book, Screen & Food, and Six Quick Questions Caro’s take on the news in footy – Jamarra Ugle-Hagan’s absence from Bulldogs’ training, the Luke Sayers scandal Summer’s biggest news story: Donald Trump’s First Week The Inauguration – thoughts (and Melania’s outfits) Elon – and the Nazi salute 5 take-home messages from Trump’s First Week back in the Oval Office What is our greatest fear about Trump Presidency #2 THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking White Wine - Racine Picpoul de Pinet 2022 Departed Spirits Green Apple Vodka (500ml) 37% Mountain Culture Status Quo Can 355ml BSF – brought to us by Red Energy. BOOK: Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst SCREEN: Caro on her Best Screen of Summer 2024-5: A Real Pain Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus FOOD Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake 450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted 3 teaspoons baking powder, sifted 345 g (12 oz/1½2 cups) caster sugar 4 eggs 250 ml (8½ fl oz/1 cup) sunflower oil 1 tablespoon limoncello 1 teaspoon natural vanilla extract 250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing 250 g (9 oz/2 cups) icing (confectioners') sugar, sifted 3 tablespoons mascarpone, at room temperature 2 tablespoons orange juice 100 g (3½ oz) coconut flakes, toasted enough for 8-10 Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper. Combine the flour, baking powder and caster sugar in a large bowl and mix well. In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated. Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray. To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips. Transfer to a large plate and top v with the toasted coconut. This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving). SIX QUICK QUESTIONS Corrie to Caro: Should Grace Tame have worn her anti-Murdoch t-shirt to the Australian of the Year event? Caro to Corrie: Which anniversary this week struck home Corrie to Caro: Do you approve of the new Australian Open experience? Caro to Corrie: If you were tech-savvy, what would you like to invent? Corrie to Caro: What gets harder as you get older? Caro to Corrie: Two words, one question: Who’s Back? Learn more about your ad choices. Visit megaphone.fm/adchoices…
We talk Spanish Wines, thanks to the Prince Wine Store. Learn more about your ad choices. Visit megaphone.fm/adchoices
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Don't Shoot The Messenger
1 2024 Rewind - From Ep 335 - American alcohol 10:37
10:37
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10:37Thanks to the Prince Wine Store, we discuss American alcohol. Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode from 2024, we discussed wines to go with Spring Lamb. Learn more about your ad choices. Visit megaphone.fm/adchoices
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Don't Shoot The Messenger
Join Caro, Corrie, Anna Barry and Myles Thomson for the Cocktail Cabinet, on the day of our 300th episode celebration! Learn more about your ad choices. Visit megaphone.fm/adchoices
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Don't Shoot The Messenger
1 2024 Rewind - The Cocktail Cabinet - Ep 328 13:28
13:28
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13:28While Caro and Corrie have a break, listen back to the Cocktail Cabinet - this is from Episode 328. THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: The Prelim Finals Assortment Myles discusses one great drop from Queensland, Adelaide, NSW and Geelong Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 2024 Rewind - From Ep 336 - The Cocktail Cabinet thanks to the Prince Wine Store 12:32
12:32
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12:32While Caro and Corrie take a break over the summer, we will post some clips from 2025 - of both BSF and the Cocktail Cabinet. Enjoy! THE COCKTAIL CABINET, WITH Myles Thomson from the Prince Wine Store Myles discusses Rosé Learn more about your ad choices. Visit megaphone.fm/adchoices
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Don't Shoot The Messenger
1 2024 Rewind - From Ep 330 - BSF 11:55
11:55
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11:55We hope you're having a great summer so far - here's a DSTM rewind, from Ep 330. BOOK: Caro has a book: Beautiful Ruins by Jess Walter SCREEN: Corrie has a Screen: Bank of Dave on Netflix Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a Recipe: Avocado and Caviar dip 2-3 avocado White or Brown onion, chopped finely Twist of lemon juice Mix it all up with a squeeze of lemon juice and top with caviar Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
Hear Myles' Christmas recommendations and tips, all thanks to the Prince Wine Store. Learn more about your ad choices. Visit megaphone.fm/adchoices
Anna Barry joined us for our Christmas special! And of course, Anna was happy to share with us her famous Turkey Brine recipe. Learn more about your ad choices. Visit megaphone.fm/adchoices
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Don't Shoot The Messenger
1 Ep 340 - Christmas Special (feat. Anna from the Op Shop) 1:25:59
1:25:59
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1:25:59Our Christmas special – with Anna Barry, special guest co-host! How to navigate the next week with decorum, patience & goodwill to all men (and women) How and where to shop effectively Where to shop efficiently Great Gift Ideas House and table decorations How to spend Christmas Eve THE COCKTAIL CABINET Lilbert Fils Extra Brut Querciabella Chianti Classico 2021 Von Hovel Saar Riesling Kabinett 2022 BSF BOOK: Anna: The Venice Hotel by Tess Woods Caro’s: This Strange Eventful History by Claire Messud Corrie’s: Our Evenings by Alan Hollinghurst SCREEN: Anna: The Agency Caro: Out of Season Corrie: Black Doves FOOD: Anna: poached and marinated prawns Poached and Marinated Prawns SERVES 4 1 celery stalk, halved crossways 3 black peppercorns 1 shallot, halved and unpeeled 2 marjoram or oregano sprigs 1 fresh bay leaf 2 slices of lemon Sea salt 16 large raw prawns MARINADE 125ml (½ cup) extra virgin olive oil 1 lemon, ½ finely sliced, ½ juiced Handful of parsley leaves, finely chopped Handful of mint leaves, finely chopped ½ long red chilli, seeds removed, sliced Sea salt and black pepper INGREDIENTS METHOD 1 Place the celery, peppercorns, shallot, marjoram or oregano, bay leaf and lemon slices in a large saucepan. 2Cover with 2 litres of cold water and season well with salt. Bring to the boil, then reduce the heat to low and add the prawns. 3Gently poach the prawns for 4-5 minutes or until they are just cooked. Remove the prawns and, when cool enough to handle, peel and devein them, discarding the heads and shells. 4 Transfer the prawns to a shallow bowl and add the marinade ingredients. Stir to coat and set aside to marinate for 15 minutes, before serving at room temperature. Alternatively, make ahead and refrigerate, then bring to room temperature before serving. TIP You can make this dish ahead of time. Just be sure to bring the prawns to room temperature before serving. Plenty of bread to mop up all the delicious marinade is a must. Caro: Lemon and Ricotta pasta Fresh Ricotta (in the tub) Short pasta 1 cup Ricotta into a bowl, mix with 1/3 cup parmesan cheese, 1 garlic clove chopped, olive oil, juice / rind 1 lemon Drain pasta (with spinach) Scatter with fresh basil and chilli flakes Drizzle Cobram Estate Olive Oil on top Corrie: Tarragon ChickenFrom Julia Busuttil Nishimura’s ‘Good Cooking Every Day’ 1 × 1.6-1.8kg chicken, broken down into 6 pieces sea salt plain flour, for dusting 2 tbsp extra virgin olive oil 2 tbsp unsalted butter 6 eschalots (French shallots), halved 125ml (½ cup) dry white wine 250ml (1 cup) pure cream 300ml chicken stock handful of tarragon sprigs black pepper METHOD Preheat the oven to 180C fan-forced Season the chicken pieces with salt and dust in the flour, shaking off any excess. Heat half the olive oil and butter in a large, deep ovenproof frypan over a medium-high heat. When the butter is foaming, add the chicken, in batches if needed, and brown for 3 minutes on each side. Remove from the pan. Wipe the pan clean and add the remaining olive oil and butter. Once the butter is foaming, add the eschalots and a pinch of salt and cook for 4-5 minutes, or until the eschalots are beginning to colour. Deglaze with the wine, scraping the bottom of the pan to lift any brown bits. Cook for 1-2 minutes until reduced, then add the cream, stock and tarragon sprigs. Season with a little salt and pepper. Bring to a simmer and return the chicken, skin-side up, to the pan. Transfer the pan to the oven and bake for 40-45 minutes or until the chicken is cooked through and the sauce has thickened. SIX QUICK QUESTIONS CARO TO ANNA: What’s the best value-for-money gift currently in the Op Shop ANNA TO CARO: What made you frustrated this week CARO TO CORRIE: With three weddings under your belt, what are your 3 best tips CORRIE TO CARO : What made you angry this week CORRIE TO ANNA: What is your favorite time of the Summer holiday day ANNA TO CORRIE: What is your favorite time of the Summer holiday day Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 Book, Screen, Food - Top 5 lists for 2024 (and 2025) - Ep 339 38:02
38:02
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38:022024 BOOKS (see show notes from full show podcast) 2025 BOOKS (see show notes from full show podcast) 2024 SCREENS All Of Us Strangers Kneecap Lee Blitz The Holdovers 2025 SCREENS In The Grey The Amateur Black Doves Lockerbie: A Search for Truth Zero Day 2024 RECIPES Chimichurri: 3 anchovies 3 small garlic cloves 1 shallot 2 chillis Half bunch parsley Full bunch coriander Zest 1 lemon, juice of half 1 tblspoon capers 1/2 cup olive oil 2tbsp sherry vinegar Salt Beef Tomato Carpaccio with Spring Onion and Ginger Salsa One Pot Pasta with Ricotta and Lemon Asparagus, Pea & Watercress with Anchovy Cream Dressing: 6 anchovies 2 garlic cloves 1 tablespoon Dijon mustard Juice of ⅛ lemon (about 50ml) 80ml olive oil 30g Parmigiano Reggiano or Parmesan (½ cup, lightly packed), plus extra to serve 1 bunch asparagus, woody stems snapped off 1 cup peas Handful watercress or rocket 5 tbl spoon extra virgin olive oil 75g (½ cup) breadcrumbs To make the anchovy cream, combine the anchovies, garlic, mustard, lemon juice and olive oil in a small food processor on blender. Blitz for a minute or so until the mixture is smooth, creamy, and thick. Add the cheese and blitz again until well combined. Taste, then season with salt and plenty of pepper. If you prefer, you can make this dressing in a mortar and pestle: start by bashing the anchovies and garlic cloves to form a paste, then add the remaining ingredients. Boil pot of water, season with salt. Blanch asparagus for 2-3 minutes until bright green/just tender. In last 30 seconds, add the peas. Drain & immediately plunge the asparagus & peas into a bowl of iced water. Drain & set aside. Prepare breadcrumbs, heat 2 tbl spoons olive oil in frying pan over medium heat. Add breadcrumbs, fry, stir regularly until golden brown (3 mins). Remove from pan & drain on kitchen paper. Assemble: Toss asparagus, peas, & watercress/rocket in a large bowl with a teaspoon of anchovy cream. Spread a generous spoonful of the anchovy cream on the base of a serving platter, then top with the dressed greens. Scatter over a handful of the breadcrumbs and finish with extra grated cheese. Serve immediately. Beetroot cured salmon 2025 RECIPES Chicken thighs with spiced ghee & yoghurt Recipes for a Lifetime of Beautiful Cooking Almond crumble cake with peach & blackberry Good Cooking Every Day: Simple Recipes. Beautiful Menus. All Year Round Verana’s Potato Salad https://www.irishexaminer.com/recipes/?c-recipeid=12274 Brown Butter Strawberry Cake: 150g unsalted butter 3 eggs 200g caster sugar 2 teaspoons vanilla extract or vanilla bean paste 200g full-fat plain yoghurt 100g (1 cup) almond meal 200g self-raising flour ½ teaspoon ground cinnamon good pinch of sea salt 250g strawberries, hulled and halved Preheat the oven to 180°C fan-forced. Grease a 23 cm round cake tin with butter and sprinkle in some demerara sugar, then shake the tin to coat the base and side and tap out the excess. Set aside. Melt the butter in a small saucepan over a medium heat and simmer gently until the butter is fragrant and nut brown. Set aside to cool. Beat the eggs and sugar in the large bowl of a stand mixer fitted with the paddle attachment on a high speed for 7-8 minutes or until pale and voluminous. Add the vanilla and yoghurt and beat to combine. Reduce the speed to low and add the almond meal, flour, cinnamon and salt. Mix until just combined. Pour in the cooled browned butter and mix until just incorporated. Spoon batter into the tin & smooth the surface. Arrange halved strawberries, cut-side up, on top of the cake batter. Sprinkle on some demerara sugar, bake for 50-55 minutes. Allow to cool in the tin for 15 mins, transfer to a wire rack to cool completely. Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 The Cocktail Cabinet from Ep #339 - The Prince Wine Store 12:18
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12:18Myles Thomson gives us 5 Christmas Day wines to consider. Learn more about your ad choices. Visit megaphone.fm/adchoices
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Don't Shoot The Messenger
1 Ep 339 - The Big Lists of 2024 (and 2025) 1:20:56
1:20:56
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1:20:56ON THIS EPISODE A show of lists! Categories include: top 5 footy stories, news stories, books, screens, food, gifts Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Top 5 Footy Stories of 2024 (Caro) Collingwood off field upheaval Longmire Hinkley / Ginnivan Melbourne / Petracca Fagan / Brisbane Top 5 News Stories of 2024, in no particular order (Corrie) More voters than ever went to the polls The Paris Olympic Games Pro-Palestinian protests The Royal Family health battles US Election THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. The 5 Best Wines for Christmas Day Stefano Lubiana NV Von Hovel Saar Riesling Trocken 2022 Marchesi Alfieri La Tota Barbera d'Asti 2022 (Screwcap) Stephane Aviron Beaujolais Morgon Cote du Py 2021 Curatolo Arini Dolce NV BSF brought to us by Red Energy BOOK: Caro on her Best Books of 2024 1. Enter Ghost by Isabella Hamad 2. Lola In The Mirror by Trent Dalton 3. Wellness by Nathan Hill 4. Beesting by Paul Murray 5. The Hazelbourne Ladies Motorcycle and Flying Club by Helen Simonson Corrie Books to read in 2025 1 Dorothy Parker in Hollywood by Gail Crowther 2 ‘Memorial Day by Geraldine Brooks 3 The final Two in John Boyne’s Elements series (Water and earth – now Fire and Air) 4 Unsettled: A Journey Through Time and Place by Kate Grenville (April)( 5 February : Killing Time by Alan Bennett - a brand new story, set in a home for the elderly; a glorious, darkly comic treat. SCREEN: Caro on her Best Screen of 2024 All Of Us Strangers Kneecap Lee Blitz The Holdovers Corrie on her Best Screen (to watch) in 2025 In The Grey The Amateur Black Doves (Netflix) Lockerbie: A Search for Truth (Peacock) Zero Day (Netflix) FOOD Caro on her Best Summer Recipes of 2024 Chimichurri Beef Tomato Carpaccio with Spring Onoin and Ginger Salsa One Pot Pasta with Ricotta and Lemon Asparagus, Pea & Watercress with Anchovy Cream Dressing Beetroot cured salmon Corrie on her Best Recipes (to cook) in Summer 2025 Chicken thighs with spiced ghee and yoghurt from Recipes for a Lifetime of Beautiful Cooking Almond crumble cake with peach and blackberry from Good Cooking Every Day: Simple Recipes. Beautiful Menus. All Year Round Verana’s Potato Salad https://www.irishexaminer.com/recipes/?c-recipeid=12274 Brown Butter Strawberry Cake DID YOU GIVE THAT? Caro and Corrie revel their 5 Top Hostess/Host Gifts for 2024 Caro: Home produce (apricot jam) Small baby Christmas Cake Pot plants (Caro likes a pot of basil most) Cobram Estate Olive Oil Perfumes (to fit in your bag) – Estée Lauder does a great pocket perfume Corrie: Homemade shortbread Napkins Gardenia Pasta from Mediterranean Wholesalers Malfy Gin tasting pack Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 The Cocktail Cabinet from Ep #338 - The Prince Wine Store 11:45
11:45
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11:45Myles Thomson gives us details on the latest Mixed Dozen. Learn more about your ad choices. Visit megaphone.fm/adchoices
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1 Ep 338 - If Alan Jones was a woman... 1:19:47
1:19:47
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1:19:47ON TODAY’S SHOW: Alan Jones’ fall from grace The Martha Stewart documentary Changing AFL media landscape Saoirse Ronan’s viral clip from The Graham Norton Show Extra fee for tomato sauce at the pub!? Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Blessed are the babysitters. How did we go? Powerful Men & Powerful Women and the Fall From Grace: How even in crime, it’s a sexist world. Case studies: Alan Jones and Martha Stewart Update on charges against Alan Jones and events that led to this moment How and why for so many years did he survive as a protected species Martha Stewart doco on Netflix Martha Update on her corporate crime and 5 months’ prison sentence How and why did she become a target – why was she not protected species THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson This week: Summer whites mixed dozen BSF brought to us by RED ENERGY BOOK: Caro has a book: the New York Trilogy by Paul Auster SCREEN: Caro and Corrie review: Last Night on Netflix Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Donna Hay’s Olive And Almond Couscous With Oregano Lamb | Donna Hay INGREDIENTS 300g lamb backstrap (boneless loin) olive oil, for brushing 1 tablespoon marjoram or oregano leaves sea salt and cracked black pepper olive and almond couscous 1 cup (200g) couscous 1¼ cups (310ml) hot chicken stock 20g butter, softened ¼ cup (40g) sliced green olives ⅓ cup (20g) toasted flaked almonds METHOD To make the olive and almond couscous, place the couscous in a bowl, pour over the stock and add the butter. Cover with plastic wrap and stand for 5 minutes or until the stock has been absorbed. Stir through the olives and almonds. Brush the lamb with oil. Combine the oregano, salt and pepper and press into the lamb. Heat a frying pan over medium-high heat and cook the lamb for 4 minutes each side or until cooked to your liking. Rest the lamb for 3 minutes, then slice. Place the couscous in bowls and top with the lamb to serve. Serves 2 DID YOU SEE THAT? The changing media landscape in the AFL next year – how will it impact the post-game press conference? SIX QUICK QUESTIONS for RED ENERGY. CORRIE TO CARO: What pub surcharge horrified you this week CARO TO CORRIE : What talk show message caught your eye over the weekend CORRIE TO CARO: Why are wealthy family feuds such perfect media fodder CARO TO CORRIE : What Youtube message caught your eye over the weekend CORRIE TO CARO : What’s your latest cultural example of female revisionism CARO TO CORRIE: What’s your latest fashion GLT Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices…
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1 Ep 337 - Don't Shoot the... Moderator 1:06:12
1:06:12
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1:06:12THIS WEEK: The role of a moderator Corrie's mini-break When is the next federal election? Why don't our current AFL greats want to get into coaching? Want to get in touch with Caro and Corrie? Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod TODAY: The Role of the Moderator (1) C&C and The Pool (2) Dolly Alderton in Melbourne and Hugh van Cuylenburg The Pool and why we loved it Why moderators/interviewers/hosts matter The down side of the Celebrity Interviewer What happened at the Dolly event Why we love a movie post-screening Q&A THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au - THIS WEEK: Summer wines BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app BOOK: Corrie has a book: Theory and Practice by Michelle de Kretser SCREEN: Caro and Corrie review THE DAY OF THE JACKAL on Binge FOOD: Caro has a recipe: Martha Stewart Salmon recipe (notes to come) 4 pieces of salmon, skin on Rub is in salt & pepper (1 tsp each) Put it on parchment - into the oven on 120 degrees (25-30 minutes) HERB RELISH: 2 tablespoons capers 1 small shallot (finely chopped) Juice and rind of 1 lemon 2 tablespoons of Cobram Estate Extra Virgin Olive Oil Salt and Pepper A cup of parsley 3/4 cup of any soft herb (dill, mint, chives etc) Mix in a bowl Put the Herb relish on top of the salmon Serve with vegetables of choice (asparagus a suggestion) DID YOU SEE THAT? When will the next federal election be? SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app CARO TO CORRIE: Name just 3 great things about being on a mini break CORRIE TO CARO: What struck you most about the appointment of the new ABC Radio breakfast team? CARO TO CORRIE: What most perplexes you about the Prince Andrew-King Charles fall-out CORRIE TO CARO : Why are you so envious of your daughters this week CARO TO CORRIE: Which December movie are you excited to see CORRIE TO CARO: What favourite Melbourne outing did you achieve after some neglect last week Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 The Cocktail Cabinet with Myles - from Ep #336 - The Prince Wine Store 12:00
12:00
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12:00Myles gives us his recommendations for the week. Learn more about your ad choices. Visit megaphone.fm/adchoices
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1 Ep 336 - Kelli Underwood, special guest co-host 1:19:47
1:19:47
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1:19:47ON THIS EPISODE: Special guest co-host, Kelli Underwood Caro asks Kelli about her decision finish with Offsiders We explore Kelli’s experience as a ground breaking play-by-play commentator of AFL How the AFLW can improve and evolve And some topical ‘6 quick questions’ Kelli Underwood joins Caroline Wilson While Caro is a ground breaker in the industry, Kelli is too – having been the first woman to call AFL on TV for channel 10 Her first experience in a commentary box with 3AW – and the various roles she had Her addiction to the adrenaline of calling a game of footy Some of the biggest stories she has broken Kelli’s decision to finish up with Offsiders Memorable episodes of Offsiders Calling AFL games – Rex Hunt planted the seed The challenges she faced – and her experience with Ch 10 – did 12 games over 2 years but felt like a failure at the end of it – however ABC continued to believe in her and gave her games Kelli spoke about why she loves seeing females coming through as callers of AFL / AFLW games – Jess Webster, Lauren Bourdin, Jo Wotton Kelli says she controls the negativity now – the feedback can be so predictable People have an obsession with people that make mistakes – of course commentators will make mistakes AFLW – they’re not doing enough – it has come a long way and the quality is improving -but who is in there advocating and innovating with AFLW? THE COCKTAIL CABINET, WITH Myles Thomson from the Prince Wine Store This week, Myles discusses Rosé BOOK, SCREEN, FOOD (BSF) – for RED ENERGY – Be empowered with the Red Energy mobile app BOOK: Kelli Underwood reviews ANGE by Vince Rugari SCREEN: My Old Ass – Kelli saw this at the cinema last week FOOD: Caro has a recipe: Tomato Curry ITEM 5 – SIX QUICK QUESTIONS – for RED ENERGY Caro to Kelli: 1 – Where did you stand on the Lachie Neale / Abbey Holmes post-game kiss? 2 – Did Tom Morris deserve to return to football reporting? 3 – Should Adelaide have re-signed Matthew Nicks? 4 – Should John Longmire move on as Swans’ coach? 5 – Your favourite sports commentator? 6 – Jack Ginnivan or Ken Hinkley – which side are you on? Learn more about your ad choices. Visit megaphone.fm/adchoices…
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1 Ep 335 - The US Election 1:08:42
1:08:42
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1:08:42ON TODAY’S SHOW Our thoughts on the US election The result, the media coverage, what it means going forward Why are people so keen to get into the Qantas Chairman’s lounge? Zach Tuohy’s book excerpt re: Brendon Bolton Derby Day fashion And a Spring Bruschetta recipe THE US ELECTION: WHAT JUST HAPPENED? - How the day unfolded for us - Media coverage – how did we access? Who did a good job? - Why did Trump win - Why did Harris lose - Biggest fear/biggest relief - What will shift over the next 4 years - Does a Trump administration affect Australia - Any lessons we might learn for forthcoming 2025 federal election THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Myles discusses American wine and BSF brought to us by Red Energy BOOK: Corrie has a book: So Late In the Day by Claire Keegan SCREEN: Caro reviews Blitz FOOD: CORRIE HAS A RECIPE : Spring Bruschetta by Julia Busuttil Nishimura 350 g fresh shelled peas or frozen baby peas 2 garlic cloves juice of ½ lemon, plus extra juice and finely grated zest to serve handful each of mint leaves and parsley leaves 30 g Pecorino Romano, grated, plus extra to serve 80 ml (⅓ cup) extra-virgin olive oil, plus extra for drizzling sea salt and black pepper 4 slices of sourdough 2 × 100 g buffalo mozzarella balls, roughly torn, at room temperature 8 anchovy fillets in olive oil, drained Whenever I have friends over, I usually start with something on grilled bread. These bruschetta are great because, if you use frozen peas, they are not just for spring, although eating them in spring does feel very right. The bread can be grilled and the topping made ahead of time, with assembly taking place just before serving. Blanch the peas until tender, drain and refresh under cold water. Reserve 50 g (⅓ cup) of the peas and set aside. Finely grate one of the garlic cloves and place in a food processor with the peas, the lemon juice, mint, parsley and Pecorino Romano. Process to a fairly smooth mixture, scraping the side of the bowl if needed. Stream in the olive oil, process again to combine and season to taste. Transfer to a bowl and mix in the reserved peas. Set aside. Grill both sides of the bread on a grill plate until golden and slightly charred on both sides. Halve the remaining garlic clove and rub one side of the grilled bread with the cut side of the garlic. Place the bread on a serving plate and drizzle with some extra olive oil. Top with some mozzarella, follow with a spoonful of the pea mixture and finish by draping over an anchovy fillet. Top with some lemon zest and extra lemon juice, another drizzle of olive oil, a scattering of extra Pecorino Romano and season with salt and pepper. Cut each slice in half to serve as a snack. SERVES 8 DID YOU SEE THAT? A new term for airports – ‘Gate-Lice’ SIX QUICK QUESTIONS for Red Energy CARO TO CORRIE: What sporting story never ceases to surprise you CORRIE TO CARO: Which excerpt from a recently-retired footballer’s memoir raised your eyebrows CARO TO CORRIE: Can you give us your 3.2.1 Derby and Cup Day fashions CORRIE TO CARO : What’s so special about the Qantas Chairman’s Lounge CARO TO CORRIE: Which phone number did you not expect to call this week CORRIE TO CARO: Over the weekend, where did you go on a surprise date Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 The Cocktail Cabinet with Myles - from Ep #335 - The Prince Wine Store 10:06
10:06
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10:06Heat the recommendations from Myles Thomson from the Prince Wine Store. Learn more about your ad choices. Visit megaphone.fm/adchoices
We get the best recommendations for the week thanks to Prince Wine Store. Learn more about your ad choices. Visit megaphone.fm/adchoices
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Don't Shoot The Messenger
1 Ep 334 - John Silvester - Sly of the Underworld 1:07:42
1:07:42
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1:07:42ON THIS WEEK’S EPISODE Special guest, John Silvester (Sly of the Underworld) True crime, crime drama and books We discuss Jack Ginnivan The US Election Miles’ Derby Weekend Sparkling recommendations Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Interview with John – his new book Dark City: True Stories of Crimes, Cock-Ups, Crooks and Cops (Pan Macmllan $36.99) -The book’s premise - Dark City is the second riotous collection of stories from 'Sly of the Underworld'. How did Naked City – the first in the series – fare? Feedback from readers? Cops? Crims? - What’s your biggest crime story / longest/most distressing to cover - Written/co-authored more than 30 books, including Naked City , and the Chopper and Underbelly series, later adapted to film and television.How did the Underbelly series come about? THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au. This week: Myles discusses Derby Weekend Sparkling BSF brought to us by RED ENERGY – Be empowered with the Red Energy mobile app BOOK: Caro has a book: Death at the Sign of the Rook by Kate Atkinson SCREEN: Caro reviews Lee Thank you to Cobram Estate Olive Oil. FOOD: SLY has a Recipe: Cedar Planked Salmon Marinade The salmon marinade keeps the fish moist while adding tons savory flavor: Soy sauce Vegetable oil Rice vinegar Sesame oil Green onions Fresh ginger Minced garlic How to Cook Salmon On a Cedar Plank Here's a brief overview of what you can expect when you make cedar plank salmon: Soak the cedar planks. Make the marinade. Grill the planks until they start to smoke and crackle. Place the salmon on the planks, close the grill, and grill until the salmon is flaky. How Long to Cook Salmon On a Cedar Plank Salmon cooked on soaked cedar planks on a grill preheated to medium leat should flake perfectly with a fork after about 20 minutes. Don't forget hat the fish will continue to cook after it is removed from the heat SIX QUICK QUESTIONS for Red Energy. owned by Snowy Hydro, a renewable energy leader. CORRIE TO JOHN: Should former chief police commissioners stay out of current affairs CARO TO CORRIE: Should former presidents stay out of current election campaigns CARO TO JOHN: Where do you stand on Jack Ginnivan CORRIE TO CARO : What’s the one thing you miss most about being a kid CARO TO JOHN: What’s your favorite TV crime drama CORRIE TO CARO: Who is your favorite crime novelist Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices…
Heat the best recommendations thanks to the Prince Wine Store. Learn more about your ad choices. Visit megaphone.fm/adchoices
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Don't Shoot The Messenger
1 Ep 333 - I don't like dress ups 1:14:32
1:14:32
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1:14:32ON THIS WEEK’S SHOW: The GWS dress up story The New York Times Top 100 books of 21st century The US election Lidia Thorpe’s interruption to the King’s reception Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod ALL DRESSED UP - Greater Western Sydney and the costume party debacle – Caro to explain - Other fancy dress misdemeanours ie Prince Harry as a Nazi, Paris Hilton in a Native American outfit - With Halloween next week, how do we feel about dress-ups - Our own great fancy dress moments THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles discusses Spring Mixed Dozen BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie has a book: Stone Yard Devotional by Charlotte Wood SCREEN: Caro reviews Disclaimer on Apple TV Thank you to Cobram Estate Olive Oil FOOD: Caro has a Recipe: Asparagus and creme fraiche vol-au-vents Ingredients (8) 2 x 4-pack store-bought vol-au-vent pastry shells 1 tbs extra virgin olive oil 2 bunches asparagus, trimmed and cut into 3cm pieces 3 garlic cloves, finely chopped 170g creme fraiche Finely grated zest of 2 lemons 1/2 cup (40g) finely grated pecorino, plus extra to serve Chervil leaves, to serve Method 1. Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. 2. Place pastry shells on prepared tray. Bake in oven for 5-8 minutes or according to packet instructions. 3. Meanwhile, place oil in a medium frypan over medium heat. Add asparagus and garlic. Cook, stirring occasionally, for 4-5 minutes or until the asparagus is bright green and just tender. Remove the pan from the heat and stir through creme fraiche, zest and pecorino until well combined and pecorino begins to melts. Season with salt flakes and black pepper. 4. Spoon the asparagus filling into the warm tart shells. Serve topped with chervil and extra pecorino. DID YOU SEE THAT? The best 100 books of the 21 st century, according to the New York Times SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What was the strangest headline you saw over the weekend CARO TO CORRIE: What car moment really got up your goat this week CORRIE TO CARO : How do you feel about Independent Senator Lidia Thorpe interrupting King Charles’ Canberra reception this week by shouting out “you are not our king” and “this is not your land CARO TO CORRIE: What surprised you in the Q and A section of former UK MP Rory Stewart’s Melbourne appearance this week CORRIE TO CARO: What moment of nature filled you with joy over the past week CARO TO CORRIE : Two weeks to go, who do you think will win the US presidential election Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices…
We discuss the recommendations from the Prince Wine Store. Learn more about your ad choices. Visit megaphone.fm/adchoices
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Don't Shoot The Messenger
1 Ep 332 - King Charles Has Snubbed Melbourne! 1:06:37
1:06:37
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1:06:37ON THIS EPISODE King Charles’ visit to Australia Why kitchens are our world A frustration with Wordle Heartwarming moments KITCHEN CONFIDENTIAL Or, why kitchens are our world, especially at this time of year Although we love winter cooking, Spring and Summer are big for both of us in terms of cooking, feasting, having people around the table, Christmas, Summer entertaining etc What tips have we learned after all these years ie how NOT to spend an entire beautiful beach day in the kitchen Introducing Virginia Trioli’s book A Bit On The Side: Reflections On What Makes Life Delicious . Corrie discusses last night’s event and some take homes from Virginia THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Myles discusses a white to go with Spring asparagus and a red to go with Spring Lamb Racine Picpoul De Pinet BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app BOOK: Caro has a book: We Solve Murders by Richard Osman SCREEN: Corrie reviews Lonely Planet on Netflix Thank you to Cobram Estate Olive Oil FOOD: Corrie has a Recipe: Fennel and Zucchini Salad with Preserved Lemon Dressing by Yotam Ottolenghi Ingredients 20g mint leaves, roughly chopped 20g dill, roughly chopped 25g chives, roughly cut into 2cm lengths 75ml olive oil 2 large (750g) fennel bulbs, trimmed, halved lengthways and finely shaved on a mandolin or by hand 2 (420g) courgettes, trimmed and finely shaved on a mandolin or by hand 1 tbsp lemon juice 1½ tsp fennel seeds, toasted and roughly crushed with a pestle and mortar 1½ tsp pink peppercorns, roughly crushed with a pestle and mortar salt and black pepper For the preserved lemon dressing: 40g preserved lemon (1-2 lemons), pips discarded and flesh and skin roughly chopped (35g) ½ (20g) small shallot, roughly chopped 1 garlic clove, crushed 2½ tbsp olive oil METHOD: Make the dressing by putting the preserved lemon, shallot, garlic and lemon juice into the small bowl of a food processor and blitzing until finely chopped. With the machine running, gradually add the oil and blitz for 1–2 minutes more, until completely smooth. Transfer to a small bowl. Put all the herbs, 4 tablespoons of oil and a pinch each of salt and pepper into the food processor and pulse to finely chop. Add the fennel, courgette, lemon juice, ⅔ teaspoon of salt and a good grind of pepper to a large bowl and mix well to combine. Set aside for 5 minutes to soften, then add the herb mixture and toss together well. Transfer half the salad to a large plate, and spoon over half the dressing and half the fennel seeds and pink peppercorns. Repeat once more, drizzle with the last tablespoon of oil and serve right away. DID YOU SEE THAT? We discuss King Charles’ upcoming trip to Australia SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app CORRIE TO CARO: What mother-daughter moment touched your heart this week CARO TO CORRIE: What mother-daughter moment touched your heart this week CORRIE TO CARO: In this week of local council elections what has most ground your gears CARO TO CORRIE: What’s your latest Wordle whinge CORRIE TO CARO: What email came out of the blue this week and shocked and devastated you? CARO TO CORRIE : What’s the latest on the musical public toilet’s hit parade Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 Ep 331 - Can Girl Power Win Elections? 1:17:07
1:17:07
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1:17:07ON TODAY’S SHOW: The challenges with Daylight Savings Can Girl Power win elections? How did Caro cope without Football? Corrie’s long-term crush Why Caro is proud of Melbournians Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Item 1: What Time/Day/Week Is It? Daylight saving, how we coped with the change The challenges of Australia having different time zones The challenges of Australia having different school and public holidays Item 2: Can Girl Power win elections Liz Cheney, former Republican senator, last week endorsed Democratic VP Kamala Harris for president of the US. Confusing times in the US The impact of Girl Power. How women are making a difference Is gender balance still a thing Any lessons for the forthcoming 2025 Australian election ie Bring Out Your Women! THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au – This week: Myles discusses rum BSF brought to us by RED ENERGY. Owned by Snowy Hydro, a renewable energy leader. BOOK: Caro has a book: Agatha Christie SCREEN: Corrie and Caro discuss Night Sleeper on Stan …. and other rail thrillers we love FOOD: Corrie has a Recipe: Prosciutto Wraps 24 baby green beans, topped and tailed Micro salad leaves or wild rocket, chopped 3 tablespoons toasted pine nuts 3 tablespoons grated parmigiano reggiano 1-2 tablespoons extra virgin olive oil Juice of one large lemon 12 thin slices prosciutto DRESSING: 1 tablespoon balsamic vinegar 3 tablespoons extra virgin olive oil Pinch of dried chilli flakes 1 teaspoon chopped garlic 1-2 tablespoons chopped parsley Put dressing ingredients in a bowl and whisk. Place beans in a bowl, cover with boiling water , leave for 1 min then drain with cold water Combine beans, leaves nuts and parmesan, Drizzle with olive oil and lemon juice, season. Lay out prosciutto slices put a handful of bean mix on each slice then roll up. Drizzle with dressing just before serving. This will make 12-24 roll-ups, depending on how much prosciutto you use for each parcel. DID YOU SEE THAT? Coverage of October 7 – Mark Leibler’s article in the Weekend Australian Josh Fydenberg’s article in the Weekend Australian George Brandis’s article in The Age SIX QUICK QUESTIONS CORRIE TO CARO: How did you cope with your first weekend without footy CARO TO CORRIE: Which long-time Crush continues to be your long-time Crush CORRIE TO CARO: What recent survey has nenewed your faith in Victoria CARO TO CORRIE: Whose newly-released memoir will you NOT be reading CORRIE TO CARO: What is your most irritating kitchen chore CARO TO CORRIE : What most irritating kitchen chore did you tackle on the weekend Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 Ep 330 - This Was One For The Good Guys 1:06:38
1:06:38
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1:06:38ON TODAY’S SHOW: A Grand Final Review The Chris Fagan story Why Caro wouldn’t be surprised if Dean Cox is coaching Sydney in the next couple of years Bridget Jones Diary 4 Who did Caro liaise with at the AFL Grand Final function? Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Item 1: Grand Final - The Brisbane story - The Chris Fagan story - The Sydney collapse story Item 2: Vale Dame Maggie Smith - Maggie Smith’s acting career - Her impact on literature: bringing characters to life on the Big Screen - Some great Maggie quotes - Some great Maggie roles THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: The Young Guns Myles discusses next gen mixed dozen BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app BOOK: Caro has a book: Beautiful Ruins by Jess Walter SCREEN: Corrie has a Screen: Bank of Dave on Netflix Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a Recipe: Avocado and Caviar dip 2-3 avocado White or Brown onion, chopped finely Twist of lemon juice Mix it all up with a squeeze of lemon juice and top with caviar DID YOU SEE THAT? Bridget Jones Diary 4 is coming! SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app CORRIE TO CARO: Who did you shamelessly ingratiate yourself with at this year’s Grand Final CARO TO CORRIE: Which just-released report shocked you CORRIE TO CARO: What’s the new Spring plant you’ve fallen in love with CARO TO CORRIE: What Kris Kristofferson movie have you never seen and are now determined to see CORRIE TO CARO: What’s the latest cost-cutting move implemented by your household CARO TO CORRIE : What traditional habit of a lifetime are you not prepared to break Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 Ep 329 - AFL Grand Final week 1:00:00
1:00:00
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1:00:00ON 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 Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod 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 Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 Ep 328 - Words matter, remember that 1:12:57
1:12:57
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1:12:57ON THIS WEEK’S SHOW - Footy finals roundup - The US Presidential debate - Our thoughts on the Emmy’s - Is this the way Dusty wants to go out? - When is it appropriate to toot your horn? Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Item 1: Footy finals roundup - All the fallout from the weekend of footy Item 2: The US Presidential debate and why the cats and dogs of Springfield are in hiding THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: The Prelim Finals Assortment Myles discusses one great drop from Queensland, Adelaide, NSW and Geelong BSF brought to us by Red Energy BOOK: Caro has a book: The Sportswriter by Richard Ford SCREEN: Caro has a Screen: The Perfect Couple on Netflix Thank you to Cobram Estate Olive Oil FOOD: Corrie has a Recipe: From the new Ottolenghi cookbook Comfort : Linguine with miso butter, shitake and spinach 190g dried linguine (or spaghetti) 1tbsp olive oil 10g unsalted butter, fridge-cold, cut into 2cm cubes 1banana shallot, finely chopped (75g) 150g fresh shiitake mushrooms, roughly sliced 3garlic cloves, crushed 50g white miso paste 1tsp light soy sauce I tbsp Chinkiang black (or malt) vinegar 150g baby spinach leaves salt and black pepper To serve shichimi togarashi (or chilli flakes) lemon or lime wedges The butter, miso and cooking water al combine to emulsify and coat the linguine here in the most comforting of al sauces. It's totally creamy without the use of any cream, and is perfect for an easy mid-week supper. Ingredients note: The suggestion to add togarashi - the Japanese 7-spice mix - feels fusion and works well, but some regular chili flakes and a really (really!) good crack of black pepper works brilliantly too. Serves 2 Bring a large saucepan with 2litres of water to the boil. Ad 1teaspoon of salt, followed by the pasta, and cook until al dente. Drain, saving 200ml of the cooking water. Meanwhile, put the oil and 15g of the butter into a large sauté pan and place on a medium-high heat. Add the shallot and cook for about 5minutes, until soft but not taking on any colour. Add the mushrooms, along with a good grind of pepper, and cook for about 7minutes, until the moisture has evaporated and they are starting to brown. Add the garlic, miso, soy sauce and vinegar and stir for about 30 seconds until combined. Add the reserved pasta-cooking water, mxi well and bring to a simmer. Reduce the heat to medium and, keeping the mixture at a good simmer, ad the remaining 85g of butter piece by piece, stirring constantly until the sauce has emulsified and thickened slightly: this should take about 3minutes. Return the cooked pasta to the pan, toss for 30 seconds, then add the spinach. Toss and turn for a minute, until it has wilted, then serve with a generous shake of shichimi togarashi (or chili flakes and a few extra grinds of pepper) and lemon or lime wedges alongside for squeezing. DID YOU SEE THAT? We discuss ‘The Apprentice’ – the new film about Donald Trump which has been seen at the Cannes Film Festival SIX QUICK QUESTIONS for Red Energy CORRIE TO CARO: Is banning 14-year-olds from social media a pipe dream? CARO TO CORRIE: Speaking of media, what’s the latest interesting piece of info you’ve discovered about Rupert Murdoch and his family CORRIE TO CARO: Are you disappointed in Dustin Martin? CARO TO CORRIE : What’s your Emmys Red Carpet fashions 3,2, 1 CORRIE TO CARO: On what occasion is it ever appropriate to toot? CARO TO CORRIE: What’s your latest retail whinge Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 Ep 327 - Live from Red Energy HQ 1:00:10
1:00:10
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1:00:10ON TODAY’S SHOW - Live from Red Energy! - Date night at the footy – Caro and Corrie went to watch the Hawks - Our wrap of the first week of finals footy - James Packer and Lachlan Murdoch discussion - Has Sydney become the cultural capital of Australia? THANKS TO RED ENERGY - owned by Snowy Hydro, a renewable energy leader. Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Item 1: Footy finals roundup The stories, the surprises, the worries, the heroes, the ridiculous Item 2: Australian Story on the ABC 3-part series, first one went to air this week. Making Lachlan Murdoch by journalist and author of ‘Successor: The High Stakes of Lachlan Murdoch . He is also the producer and writer behind the successful podcast Rupert, The Last Murdoch THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson – Search Prince Wine Store dot com dot au. This week: the Iberian Peninsula Mixed Dozen BOOK: CARO has a book: The Guest By Emma Kline SCREEN: CORRIE has a Screen: A Spy Among Friends on Britbox Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: CARO has a Recipe: Thai Red Salmon Curry DID YOU SEE THAT? CORRIE discusses Melbourne’s theatre history – has Sydney become the cultural capital of Australia without us even noticing? SIX QUICK QUESTIONS for RED ENERGY - owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What artistic interview intrigued you this week CARO TO CORRIE: What artistic announcement intrigued you this week CORRIE TO CARO: What was it about Bill Shorten's resignation that fascinated you? CARO TO CORRIE : Which Royal Family member has most surprised you this year? CORRIE TO CARO: What has most worried you about the Melbourne battle for the new Mayor? CARO TO CORRIE: What shopping mistake do you keep on making , week after week Thank you Red Energy, Prince Winestore and Cobram Olive Oil THANK YOU RED ENERGY FOR HOSTING US CORRIE TO CLOSE Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 Ep 326 - When in doubt, blame the woman (The Yoko Ono Syndrome) 1:05:26
1:05:26
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1:05:26ON THIS EPISODE: - Father’s Day & a weekend without footy - The fallout with Christian Petracca and Melbourne - Why are wives and partners often blamed when there’s controversy? - Caro’s shoutout for her editor of the last 3 decades Send through feedback feedback@dontshootpod.com.au Follow us on socials: Facebook.com/dontshootpod Instagram: @Dontshootpod Twitter: @Dontshootpod When a man’s in trouble, blame the woman Unpacking the Christian Petracca story – the impact of his injury on his life, and his fiancé Bella Beischer – and the trip to Noosa THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: A deep-dive into Myles’ Spring Mystery Box Baron Jacques Cremant de Bourgogne Brut NV Two Tonne STH Pinot Noir 2023 BSF: BOOK: Corrie has a book: Cherrywood by Jock Serong SCREEN: Caro has a Screen – Rebus on SBS ON DEMAND Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Apricot and Almond Cake from the Hamilton and Alexandra College cookbook More Food With Friends Prep time: 15 minutes Cooking time: 40 minutes Serves: 8-10 150g juicy dried apricots 250ml cold water 2 cardamom pods, cracked 200g ground almonds 50g fine polenta 1 teaspoon baking powder, gluten free if required 150g caster sugar 6 large eggs 2 teaspoons lemon juice 1 teaspoon rosewater non stick cooking spray To decorate 2 teaspoons rosewater or apricot jam I teaspoon lemon juice 2½ teaspoons finely chopped pistachios Put the dried apricots together with the cracked cardamom pods and seeds into a small saucepan and cover with the cold water. Bring to the boil and bubble for 10 minutes, checking occasionally that the pan hasn't run out of water. Remove from the heat and let the apricots cool. Preheat the oven to 180°C. Grease the sides of cake tin and line the bottom with baking paper. Remove five dried apricots and tear them in half for later use and make sure you also remove the cardamom husks, but leave the seeds in the pan. Scrape the remaining apricot mixture into a food processor with the ground almonds, polenta, baking powder, caster sugar and eggs and blitz until well combined. Open the food processor, scrape down the sides and add two teaspoons of lemon juice and the rosewater and blitz again. Scrape the mixture into the prepared tin, smooth the top, arrange the apricot halves around the circumference and pop in the oven to bake for 40 minutes. If the cake is browning up at the 30 minute mark, pop some alfoil loosely on the top. When it is ready, the cake will be coming away from the edges of the tin and a skewer will come out clean when tested. Place the cake in it's tin on a wire rack. If using apricot jam, just warm it a little to make it easier to spread. Stir in a teaspoon of lemon juice to jam and brush over the surface of the cake. Sprinkle the chopped pistachios over the top and leave the cake to cool in the tin. Cook's tip Store in an airtight container for 5-7 days or in the fridge if the weather is hot. The cake can also be frozen successfully for up to three months DID YOU SEE THAT? Priscilla, Queen of the Desert has turned 30 SIX QUICK QUESTIONS for Red Energy CORRIE TO CARO: What Saturday newspaper institution has completely dropped the ball this week CARO TO CORRIE: Apart from the Harbor, the Opera House, the beaches – and just about everything else we love about Sydney – what else does Sydney do really, really, well CORRIE TO CARO: What favorite long-term relationship of yours is about to break up and is leaving you bereft CARO TO CORRIE: What might history show was a turning point in the US 2024 presidential election CORRIE TO CARO: What was your most fascinating conversation at the all-Australian function last week Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 Ep 325 - The Wooden Spoon Bandit 1:17:33
1:17:33
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1:17:33ON THIS WEEK’S SHOW - Our wrap of the 2024 AFL Home and Away season - The sad passing of Sam Landsberger - The challenges school teachers are facing - The big issues to watch in AFL land over the next few months - A great asparagus risotto recipe Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Dramatic end to the 2024 home-and-away season - The week started with Tuesday morning’s news of the death of Sam Landsberger - Caro reflects on Sam, his career and contribution - When sports journalism loses its finest - Season 2024: · the surprises – and which teams shocked and amazed · the heroes and villains · the big stories and issues · AFL HQ performance · Toward the Finals series THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wines to accompany Spring asparagus BSF brought to us by Red Energy BOOK: Caro has a book: Absolutely and Forever by Rose Tremain SCREEN: Corrie has a Screen – Take My Hand on general cinema release Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Sylvia Fountaine’s Asparagus Risotto via feastingathome.com DID YOU SEE THAT? CORRIE discusses this article on Mamamia.com.au 'I've been a teacher for 30 years. Now, I'd rather work at McDonalds than step into a classroom again.' SIX QUICK QUESTIONS for Red Energy CARO TO CORRIE: What was your big takeaway from last week’s Democratic National Convention in Chicago CORRIE TO CARO: What AFL stories are going to dominate the off season? CARO TO CORRIE: What is your secret Sydney pleasure CORRIE TO CARO: It’s a perennial question of ours, but what is your favourite first sign of Spring? CARO TO CORRIE: What is your favorite first sign of Spring CORRIE TO CARO: What was your greatest piece of luck this week Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 Ep 324 - Turn up on time, know your lines and don't be a dick 1:12:43
1:12:43
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1:12:43ON 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 Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 Ep 323 - Travelling never gets any less enjoyable 1:06:10
1:06:10
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1:06:10ON TODAY’S SHOW: Caro returns! We hear all about her trip All the sports news – Dusty, Olympics & Hawthorn’s rise The impact Kamala Harris is having on the youth vote Monday’s Four Corner’s report re: Channel 7 Caro’s trip Highlights Lowlights New travel tips/observations What does not improve when you travel Watching the Olympics from Over There Following the footy from over there Topsy-turvey Top 8 Biggest surprise/s – which story raised your eyebrows Dusty retirement - thoughts THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wines from Brittany (Notes to come) BOOK: Caro has a book: The First Friend by Malcolm Knox SCREEN: Caro has a Screen – The Ministry of Ungentlemanly Warfare Thank you to Cobram Estate Olive Oil. FOOD: Corrie has a recipe: Joe’s BBQ Portuguese Prawns (Recipe to come) DID YOU SEE THAT? Corrie discusses the USA election & Kamala Harris’s impact on the youth vote SIX QUICK QUESTIONS for Red Energy CORRIE TO CARO: What surprised you about Monday’s Four Corners report on bad behaviour at Channel 7 CARO TO CORRIE: What surprised you about Monday’s Four Corners report on bad behaviour at Channel 7 CORRIE TO CARO: What was your most problematic overseas purchase CARO TO CORRIE: What do you wish you’d purchased for your weekend in Byron Bay CORRIE TO CARO: What were 3 great things about the Margate Soul Festival CARO TO CORRIE: What were 3 great things about the Byron Writers Festival Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 Ep 322 - Falling in love with Paris again 1:13:15
1:13:15
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1:13:15ON THIS EPISODE - Corrie is joined by Anna Barry and Jake Niall in studio - Dustin Martin’s retirement - The Hawthorn racism investigation and court hearing - Our favourite moments so far from the Paris Olympic Games - The most consequential AFL/VFL match in history - The one person in football Jake Niall would like to interview For feedback and correspondence: Email: feedback@dontshootpod.com.au Instagram: @dontshootpod Twitter: @dontshootpod Facebook: www.facebook.com/dontshootpod THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week’s recommendations: Warres LBV 2009 Port BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Anna has a book: Caledonian Road by Andrew O’Hagan SCREEN: Jake has a Screen – 1970: The Final Story Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Anna has a recipe: Nigella’s Whole Chicken Roasted In a Pot DID YOU SEE THAT? Simone Biles’ GOAT status SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO JAKE: What is the show you described the other day as “just about the best thing I’ve seen on Netflix” CORRIE TO ANNA : Which international star are you hoping to see in October ANNA TO JAKE: If you could interview one AFL or VFL footballer, who would it be CORRIE TO ANNA: If you could go back to one place in Ireland, where would it be ANNA TO CORRIE: If you could have one session at the pub with a 20th Century writer who is no longer with us, who would it be CORRIE TO JAKE : If you weren’t a footy writer, which other job in a newspaper office would you like to do Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 QUICK LISTEN - The Cocktail Cabinet from Ep 321 10:06
10:06
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10:06Gabrielle Poy from the Prince Wine Store joins us in studio to discuss French Reds and the French 75. Learn more about your ad choices. Visit megaphone.fm/adchoices
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Don't Shoot The Messenger
1 Ep 321 - Family Episode, with Steve Perkin 1:05:28
1:05:28
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1:05:28ON TODAY’S SHOW - Special guest, Steve Perkin, joining Corrie this week! - Steve speaks about his career in journalism & as the producer of the Footy Show during its heyday - The journey of retirement - Reflecting on the Hawthorn Footy Club - Olympics highlights - Childhood memories If you have feedback, email us at feedback@dontshootpod.com.au THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au Gabriel Poy joins us to discuss: The French 75 – Gin, sugar syrup and lemon Domaine Font De Courtedune Cotes Du Rhone Village 2022 Domaine Font De Couredune Chateauneuf Du Pape 2021 BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Steve has a book: James Patterson’s Alex Cross novels SCREEN: Corrie has a Screen – Find Me Falling with Harry Connick Junior on Netflix Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Steve has a recipe: Maple, chilli and cumin lamb shanks SERVES 8 PREP AND COOK TIME 2 HOURS 30 MINUTES 1 tablespoon extra virgin olive oil 8 (1.6kg) trimmed lamb shanks 1 (200g) large onion, chopped coarsely 3 cloves garlic, chopped 1 tablespoon cumin seeds 2 ½ cups (625ml) chicken stock ⅓ cup (80ml) pure maple syrup 3 teaspoons dried chilli flakes 2 x 400g cans chickpeas, drained, rinsed 1 bunch (750g) silver beet, stalks removed, torn ALMOND AND PEPITA SPRINKLE 2 teaspoons extra virgin olive oil ⅓ cup (65g) pepitas (pumpkin seed kernels) ¼ cup (40g) natural flaked almonds 1 Preheat oven to 200°C (180°C fan-forced). 2 Heat oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish over high heat. Cook lamb, in two batches, turning, for 10 minutes or until browned all over; transfer each batch to a large heatproof bowl. 3 Discard any excess oil from dish; reduce heat to low. Add onion, garlic and cumin seeds; cook, stirring, for 5 minutes or until onion softens. Combine stock, maple syrup and chilli flakes in a large jug; add to dish, then bring to the boil. Return lamb and any juices to dish. Cover surface of lamb mixture with baking paper cut to fit; cover with a tight-fitting lid. Transfer to oven; cook for 1 hour. Turn lamb, swapping bottom shanks to top. Return to oven; cook, covered, for a further 1 hour or until lamb is tender. 4 ALMOND AND PEPITA SPRINKLE Heat oil in a small frying pan over high heat. Add pepitas and almonds; cook, stirring, for 4 minutes or until golden. Season to taste. (Makes about ½ cup.) 5 Remove lamb from dish. Place dish on stove top over low heat; add chickpeas and silver beet and bring to a simmer over medium-high heat. Simmer, stirring, for 3 minutes or until silver beet just wilts. Return lamb to dish to warm through. 6 Serve half the lamb shank mixture topped with half the Sprinkle mixture. Transfer remaining mixtures to separate airtight containers; cool, then store. Article Name: Maple, chilli and cumin lamb shanks Publication: The Australian Women's Weekly SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO STEVE: You have written and had published non-fiction books – successfully – and you have two unpublished novels in your bottom drawer. Which genre is more difficult to write STEVE TO CORRIE : If you were going to write a book, what would it be about CORRIE TO STEVE: Why do you spend a lot of time looking at real estate in other places STEVE TO CORRIE : What was your Olympics Opening Ceremony highlight and lowlight CORRIE TO STEVE: In our childhood, what was the most annoying thing I ever did to you STEVE TO CORRIE : In our childhood, what was the meanest thing I ever did to you Thank you Red Energy, Prince Winestore and Cobram Olive Oil. Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 Ep 320 - Caro's trip to the UK 1:01:14
1:01:14
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1:01:14ON THIS EPISODE: - Caro joins us from the UK - The attempted assassination of Donald Trump - A special recipe from Caro’s daughter, Clementine - Rookie travel errors from both Caro and Corrie - Great British Films Item 1: International Travel: Caro in the UK Item 2: International News - The attempted assassination on Saturday of Donald Trump at a Republican rally in Butler, Pennsylvania has had a seismic impact on the 2024 US BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie and Caro have a Book: The Hazlebourne Ladies Motorcycle and Flying Club by Helen Simonson SCREEN: Corrie has a Screen - Brats s documentary on Disney + Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: Chimichurri recipe Clementine's Chimichurri INGREDIENTS, which makes enough for 8: - 3 anchovies - 3 small garlic cloves - 1 shallot - 2 green or red chillis - Half bunch parsley - Full bunch coriander - Zest if 1 lemon, juice of half - 1 tablespoon capers - 1/2 cup of olive oil - 2tbsp sherry vinegar - Sea salt (Caro served this with a Tomahawk Steak) DID YOU SEE THAT? The Thursday Murder Club will be made into a movie SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What has struck you most about the change in art exhibiting since you lived in London four decades ago CARO TO CORRIE : What struck you most about travelling with little kids since you first did it three decades ago CORRIE TO CARO: What was your biggest travel rookie error this time around CARO TO CORRIE : What was your biggest travel error for a week away on a tropical island CORRIE TO CARO: What has struck you most about the UK this time around CARO TO CORRIE : What revelation by Sir Kier Starmer surprised you Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
ON TODAY’S SHOW - Mike Sheahan co-hosting in Corrie’s absence - Caro reflects on the treatment of Julia Gillard - How have we rated Andrew Dillon’s first season as AFL CEO? - A self-help book recommendation from Mike Sheahan - The one person Mike would like to interview RED ENERGY. OWNED BY SNOWY HYDRO, A RENEWABLE ENERGY LEADER. What does Mike miss most in the media? Why the Julia Gillard play made Caroline Wilson ‘angry and ashamed’ - Looking back at a period of time which reflects poorly on the way Julia Gillard was treated Andrew Dillon’s comments on the umpires - Mike didn’t like it – but why did the CEO make those comments? - Either the standard previously was terrible, or it’s an ill-considered judgement Laura Kane’s responsibility at AFL House Mike discussed Andrew Dillon’s first season as the AFL CEO Mike’s stint at the AFL – Caro says it was a ‘horrible time’ and Mike ‘went to the dark side’ Myles Thomson for The Cocktail Cabinet, thanks to the Prince Wine Store Tour De France Mixed Dozen - $280 We’ve pick 3 from the mixed dozen for Myles to discuss Trenel Macon Villages 2022 – Stage 5 La Ficelle – Stage 11 Cote Lavande – Stage 15 BSF - Book, Screen and Food – thanks to Red Energy. Book: Mike Sheahan read ‘Letting Go’ by David Hawkins Screen: Caro saw ‘The Bike Riders’ Mike saw a documentary on Michael Mosley – ‘Remembering Dr Michael Mosley’ Food, for Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria: Salmon & prawn pie in a pan | Jamie Oliver recipes Ingredients olive oil 1 x 270g pack of filo pastry smoked paprika 100 g couscous 800 g ripe mixed-colour tomatoes 2 x 130g salmon fillets, skin off, pin-boned , from sustainable sources 165 g raw peeled king prawns , from sustainable sources 2 lemons 1 bunch of dill (20g) Method 1. Preheat the oven to 180°C/350°F/gas 4. 2. Brush a 30cm non-stick ovenproof frying pan with olive oil and layer in three sheets of filo. Brush with oil again and dust from a height with paprika. Layer in the remaining sheets, leaving a good overhang. Brush with oil again, then sprinkle in the couscous. 3. Finely slice the tomatoes and layer half into the pan, then season with a small pinch of sea salt and black pepper. Slice each salmon fillet into three lengthways and arrange on top, then scatter over the prawns. 4. Finely grate over the lemon zest. Finely chop and scatter over the dill, layer over the remaining tomatoes and drizzle with 1 tablespoon of oil. Add another small pinch of salt and pepper, then fold in the overhanging filo to cover, scrunching it as you go. 5. Brush with a little more oil, squeeze over the lemon juice and dust with more paprika. 6. Place over a high heat on the hob until it starts to sizzle – about 4 minutes – then bake for 30 minutes, or until golden and cooked through. Nice served with a dollop of yoghurt and a seasonal salad. DID YOU SEE THAT? Gideon Haigh’s takedown of Gillon McLachlan for his new role at TAB Morphed into a chat about Kane Cornes – Mike says he is a star 6 QUICK QUESTIONS Caro to Mike: Which article about Barry Hall do you regret writing? Mike to Caro: What did Caro learn at dinner with Ross Lyon during the week? Caro to Mike: How did Melbourne handle Christian Petracca’s injury on King’s Birthday Mike to Caro: You are so busy during footy season, how do you cope with the load and do you have plans to ever finish up? Caro to Mike: Who would your number one Open Mike target be? Mike to Caro: Do you think Michael Voss’s success at Carlton will change the way we view former coaches and if they could get another job? Thanks to Red Energy, Cobram Estate Olive Oil and the Prince Wine Store. Learn more about your ad choices. Visit megaphone.fm/adchoices…
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Don't Shoot The Messenger
1 Ep 318 - Two big international news moments 1:09:33
1:09:33
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1:09:33THIS WEEK: Two big international news stories – The US Presidential debate & the release of Julian Assange The new Midnight Oil documentary Winter wines with Myles Thomson Where do Tupperware lids go!? Why Caro wants the Swans to win the premiership Item 1: International News Moment #1: The US Presidential Debate Item 2: International News Moment #2: Julian Assange released from UK prison after 5 years incarceration THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: A Summer cocktail and a Winter wine Michael Hall Barossa Valley Roussanne 2021 Zind Humbrecht Zind 2020 BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie has a Book: All Fours by Miranda July SCREEN: Corrie and Caro have a Screen: La Casa Spanish Film Fest Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: CIDER-BRAISED PORK SHOULDER WITH APPLES & ONIONS I have used alcoholic apple cider here; it will also work with a dry non-alcoholic apple cider. 1¼ tablespoons salt 2-2.5kg pork shoulder, bone in, skin removed 1 tablespoon olive oil 375ml apple cider (1 can) 500ml chicken stock 2 tablespoons Dijon mustard 8 garlic cloves, smashed (leave skins on) ¼ bunch thyme sprigs (about 8 sprigs) Freshly cracked black pepper 2 red onions, cut into 10 wedges 2 Granny Smith apples, peeled, cut into 8 wedges Preheat oven to 160C (150C fan-forced). Season pork with 1 tablespoon of salt. Heat olive oil in a large casserole dish with a lid over medium heat. Add the pork shoulder, fat side down, and allow it to brown undisturbed for about 5 minutes until caramelised. Turn the pork over and repeat, ensuring all sides get caramelised. Use tongs to prop the pork against the side of the pan to brown the sides. Once browned, turn the shoulder fat side up. Pour in the apple cider and chicken stock. Add mustard, garlic and thyme, and season with salt and black pepper. Bring to a boil, then turn off the heat. Cover pork shoulder loosely with baking paper - this will help keep things nice and tender - and put the lid on (or move to a baking dish and double cover with foil). Place in the oven and cook for 3 hours. Carefully remove from the oven and arrange onion and apple wedges around the pork shoulder. Cover and return to the oven for another 30 minutes. At this stage the meat should be falling apart, and the apples and onions tender. Remove from the oven, spoon over the juices and let it rest for 20 minutes before serving. Remove any garlic skins. Taste and adjust seasoning if needed. Serve pork spooned over mashed potato with plenty of braising liquid. I like to serve it with a dollop of hot English mustard and steamed greens. Serves 6 DID YOU SEE THAT? The Hardest Line – the new documentary about Midnight Oil, Caro says it cannot be missed! SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What made you grumpy this week CARO TO CORRIE : What made you grumpy this week CORRIE TO CARO: Why do you want the Swans to win the flag CARO TO CORRIE : Which childhood pleasure did you revisit on the weekend CORRIE TO CARO: What long-standing vow are you breaking this week CARO TO CORRIE : What lifelong mystery remains a mystery Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices…
Myles Thomson has a wonderful Brandy Alexander recipe for us. Learn more about your ad choices. Visit megaphone.fm/adchoices
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