Ep 298 - A relief to have an honest conversation

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AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything!

Caro and Corrie reflect on the two Mitchells from this week's news: Harold Mitchell's passing and Neil Mitchell's farewell. They also discuss working in industries where there's a lack of women in power, and the subject of ageing.

Don’t Shoot The Messenger’s 300th Birthday details!

Thursday, 29 February – 5:30 for 6pm start

Bell’s Hotel in South Melbourne

With us – Caro & Corrie – and Brad Scott as special guest

A drink on arrival and nibbles

Book now – $50 a ticket - there’s a link in the show notes

All thanks to our friends at Red Energy

BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event

COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world.

This week Myles gives us some fantastic rum ideas! He's highlighted the Husk Agricole Rum you could use in a Caipirinha cocktail, as well as The Rum Diary's Cocos Nucifera.

Use promo code MESS at www.princewinestore.com.au or in store for your 10% listener discount.

BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria.

Book: Wellness by Nathan Hill

Screen: The Gilded Age (season two) on Paramount+

Food: Donna Hay’s Veal Cutlets with Minted Pea Puree

Ingredients for the cutlets: veal cutlets, cracked black pepper, 2 tablespoons olive oil, 3 tablespoons fresh mint leaves

Ingredients for minted pea purée: 3 waxy potatoes, whole and unpeeled 60g (2 oz) butter, 3/4 cup (6 fl oz) cream, sea salt, 2 cups fresh peas, 2 tablespoons chopped fresh mint

Method: To make the minted pea purée, place the potatoes in a saucepan of boiling water and cook over medium-high heat for 12-15 minutes or until soft. Drain and cool slightly, then press to remove the skins. Return the potatoes to the saucepan and mash well. Return the saucepan to the warm stovetop, add the butter, cream and salt and whip with a whisk until smooth. Keep the mash warm. Place the peas in a saucepan of boiling water and cook for 5 minutes or until tender. Drain. Place the peas, mint and a few spoonfuls of the mash in a food processor and process until smooth. Add the peas to the potato and stir over low heat to warm. To cook the veal, sprinkle the meat well with pepper. Heat the oil in a frying pan over medium-high heat, add the veal and mint and cook for 4-5 minutes each side or until the veal is cooked to your liking and the mint is crisp. To serve, place the minted pea purée on serving plates and top with veal cutlets and the crisp mint.

Serves: 4 people 

DID YOU SEE THAT?

Corrie saw Taylor Swift at the Super Bowl downing drinks

SIX QUICK QUESTIONS

CORRIE TO CARO: What’s the latest QANTAS atrocity?

CARO TO CORRIE: What good news came out of Canberra last week?

CORRIE TO CARO: What one word pops into your head when I say Season 2024?

CARO TO CORRIE: What one word pops into your head when I say Season 2024?

CORRIE TO CARO: Should Barnaby Joyce be filmed or rescued?

CARO TO CORRIE: Should Prince Andrew be brought back into the Working Royals fold?

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