In this episode from 2024, we discussed wines to go with Spring Lamb.

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Join Caro, Corrie, Anna Barry and Myles Thomson for the Cocktail Cabinet, on the day of our 300th episode celebration!

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While 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

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While 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

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We 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

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Hear Myles' Christmas recommendations and tips, all thanks to the Prince Wine Store.

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Anna Barry joined us for our Christmas special! And of course, Anna was happy to share with us her famous Turkey Brine recipe.

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Our 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

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2024 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

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

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.

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Myles Thomson gives us 5 Christmas Day wines to consider.

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