Ep 301 - Being a hippo would be great fun

Reminder: You are invited to our next live show!

Wednesday, April 24 (5:30pm for a 6pm start)

Sorrento Portsea RSL

$40.00 per ticket

BOOK HERE

ON THIS WEEK’S EPISODE:

-       We discuss episode 300 – thanks to those who came along and for your feedback

-       Caro describes a ‘bizarre’ film which created a discussion – which animal would you like to be?

-       Why Caro loves the Melbourne Garden Festival

-       Corrie recommends Fran Lebowitz – ‘Pretend It’s a City’ – a love letter to New York

-       Why is Labour Day different in each state?

-       Corrie has a new best friend – and you won’t guess who it is!

-       And Caro has some strong thoughts on Alastair Clarkson and the season ahead for him

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

Ogier Le Temps Est Venu Cotes du Rhone Blanc 2022

Stoney Rise Savagnin

This week: Autumn Whites

BSF brought to us by Red Energy.

BOOK: CORRIE reviews The In-Between by Christos Tsiolkas

SCREEN:     CARO reviews Lobster    

Thank you to Cobram Estate Olive Oil

FOOD: CARO discusses Thai Lamb Skewers           

RECIPE:

Serves 4, Prep time 15 mins, Cook time 10 mins

4 garlic cloves

3 coriander roots

1 lemongrass stalk, white part only, finely chopped

1 tsp white peppercorn

2 tsp condensed milk

2 tbsp fish sauce

1 tsp gluten-free soy sauce

30 gm light palm sugar, finely grated

1 tsp coriander seeds, toasted

¼ tsp ground star anise

2 lam backstraps (250gm each), trimmed, cut into 2cm strips

60 ml coconut cream (1/4 cup) Betel leaves, to serve

1 – Place garlic, coriander roots, lemongrass, peppercorns, oil, condensed milk, sauces, sugar and spices in a food processor and process until finely chopped and combined. Transfer to a large bowl with lamb

Season to tase and toss to combine, marinate for 30 minutes

2 – Heat a BBQ or char-grill pan to low. Thread two lamb strips onto each skewer and grill in batches, turning occasionally and brushing with coconut cream, until charred and just cooked (6-10 minutes) Serve on Betel leaves with a side of steamed rice (optional)

DID YOU SEE THAT? CORRIE reports: Royals Behaving out of Character

SIX QUICK QUESTIONS for Red Energy.

CORRIE TO CARO: Which AFL coach is most under the pump going into Season 2024

CARO TO CORRIE: Which world leader is most under the pump going into Election 2024

CORRIE TO CARO:  March is traditionally Melbourne’s biggest month. Apart from footy, what’s your fave March event

CARO TO CORRIE: What was your favorite February event

CORRIE TO CARO: What grinds your gears about this particular week in March

CARO TO CORRIE: Who’s your New Best Friend

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