It was the deadliest string of shark attacks the world has ever seen. In 2011, sharks in Réunion, a beautiful island, way out in the Indian Ocean started biting people way more than ever before and with lunatic violence. The epidemic forced local surfers, politicians, and business owners into a proxy war with ocean lovers and conservationists worldwide, where long simmering tensions boiled over. Réunion: Shark Attacks in Paradise is the story of what happened on this beautiful island, and t ...
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2024 Rewind - From Ep 300 - Our milestone episode, The Cocktail Cabinet
Manage episode 461158205 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.
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
442 episoade
Manage episode 461158205 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.
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
442 episoade
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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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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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