Don't Shoot The Messenger by SEN

August 06, 2025 Ep 364 - One of the more brutal sackings

THIS WEEK:

- The fallout from Simon Goodwin's sacking

- The remake of Pride and Prejudice

- A citrus tasting session with Myles

- The Logies

WIN! Win a double pass to the Breast Cancer Network Australia Pink Lady Match THIS SUNDAY at the MCG, thanks to Red Energy.

Just email your name and contact number to [email protected] and the first 10 entries will win a double pass

TWO BIG EVENTS :

Thanks to Red Energy, our next Don’t Shoot The Messenger podcast is on Thursday August 28 from 5pm

At Prince Wine Store, 177 Bank Street, South Melbourne

You don’t need to register – just come on the night!

AND:

DSTM Live podcast recording at the Blairgowrie Yacht Squadron

Thursday Sept 11 5pm-7pm

$45 (includes drink on arrival, special guests)

LINK: ⁠⁠https://www.trybooking.com/DDXWV⁠⁠

New segment: The Mail Bag (coming soon) – send through your recommendations, recipes, tips, feedback and questions – and we are going to launch a new dedicated segment in the coming weeks!

[email protected]

ITEM 1 Who on Earth would be an AFL coach?

- Simon Goodwin – how it unfolded

- Is the Melbourne Football Club still cursed

- Michael Voss – how it’s unfolding

THE REMAKE OF PRIDE AND PREJUDICE

- Is it a risk to do a re-make given the first is still considered near perfect?

PRINCE WINE STORE with Myles Thomson. THIS WEEK: Oranges and Lemons

⁠⁠Departed Spirits Bloody Cello (500ml) 37%⁠⁠

⁠⁠Folle Envie 750ml⁠⁠

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

BOOK: Corrie has a Book: After the Fall by Kirsten Alexander

SCREEN: Caro has a Screen: The Stolen Painting

FOOD: Caro has a Recipe: Slow-roasted pork with lemons and orange rind

1 shoulder of free-range or organic pork

3 onions

1 whole lemon, skin & pith removed, leaving just the flesh zest of 1 orange 2 tbsp olive oil

1 cup of water

1 tsp fennel seeds

I tsp celery salt

1 tsp cooking salt pepper, freshly ground

Serve this pork dish with lemon potatoes and salad.

Method:

Preheat the oven to 200°C.

Dat the meat dry.

Toast the fennel seeds and gently grind them using a mortar and pestle.

Slice the onions and arrange them on the bottom of the baking dish. Slice the lemon and spread it over the onions.

Drizzle a little olive oil on the onions and sprinkle with salt.

Place your meat on top, and carefully but thoroughly rub the salt, celery salt and pepper on it. It is important to season your meat well.

Massage the meat thoroughly with olive oil. In a bow, combine the salt, celery salt, pepper, örange zest and ground fennel seeds. Rub this mixture into the meat, ensuring it goes into the scoring and onto the underside. Add 1 cup of water to the baking dish.

Bake in the oven uncovered for about 30 minutes.

Take pork out, reduce temp to 150°C, cover dish with foil, bake for a further 2 hours. Check meat after the 1st hour to make sure there is enough liquid on the bottom, and add a little more if necessary.

After the final hour of cooking, take off the foil, increase the oven temperature to approximately 200°C and continue to bake until the meat browns & forms crackling.

SIX QUICK QUESTIONS

Where do you stand on Sam Groth

Where do you stand on Liam and Pamela

What is Nature’s most magical moment in Melbourne in Winter

What are your Logie Red Carpet 3,2,1 votes

What was your most positive retail experience this week

What was your most negative retail experience

...more