BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Caro: Three Reasons for Revenge by Dervla McTiernan

SCREEN: Corrie: Margot’s Got Money Problems on Apple TV

“This is hilarious, smart and has a lot of tenderness. It has universal topics as well.”

FOOD: Sam Thompson’s Torta Caprese!

Torta Caprese

4 eggs, separate

200g almonds ground

150g butter

150g sugar

150g good dark chocolate, melted

1 orange zest

1 tablespoon Cointreau

Mix all together - yolks, sugar, butter, Cointreau- choc- add zest and almond meal

Beat egg whites with a bit of sugar

Fold in

350F (175) for 30-35 minutes

Cool In tin for 90 min

Icing sugar to coat

Send through your feedback, recipes, questions and suggestions to [email protected].

ON THIS EPISODE

- Our review of Kylie, the Documentary

- Corrie’s regional road trip

- A wonderful cake recipe from Sam Thompson – National Radio Director at SEN

- Some great recommendations for BSF – including a brilliant screen Corrie recently watched

- Why has Caro been at so many RSL Clubs recently?

Kylie, The Documentary

On Netflix, directed by Michael Harte

- What did we think

- Why did she do it

- Big surprises and shocks, highlight moments

- Flaws

- Has it changed our view of Kylie

- What was our view of Kylie

- How to explain the allure of Kylie

- Interviewees

- How our lives have followed Kylie/what it’s like for fans to grow old with a star

- Why are celebrity docos so appealing? Ones that work and don’t work

- What makes a good bio/autobio doco

The Cocktail Cabinet: With Myles Thomson of Prince Winestore.

399:

Grahams Six Grapes Reserve Port NV

Laurent-Perrier La Cuvee Champagne NV

Dockyard Gin Chatham

Henschke Henrys Seven Shiraz Blend

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

BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Caro: Three Reasons for Revenge by Dervla McTiernan

SCREEN: Corrie: Margot’s Got Money Problems on Apple TV

“This is hilarious, smart and has a lot of tenderness. It has universal topics as well.”

FOOD: Sam Thompson’s Torta Caprese!

Torta Caprese

4 eggs, separate

200g almonds ground

150g butter

150g sugar

150g good dark chocolate, melted

1 orange zest

1 tablespoon Cointreau

Mix all together - yolks, sugar, butter, Cointreau- choc- add zest and almond meal

Beat egg whites with a bit of sugar

Fold in

350F (175) for 30-35 minutes

Cool In tin for 90 min

Icing sugar to coat

SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: Which Australian institution have you spent far too much time at in recent weeks?

Caro to Corrie: What might former First Lady Jill Biden regret

Corrie to Caro: Which Australian actress recently burst onto your radar?

Caro to Corrie: Which UK actress this week burst onto your radar

Corrie to Caro: Why shouldn't James Hird coach Essendon again?

Caro to Corrie: What’s your latest retail crush

Caro goes head to head with Craig Hutchison, asking him Six Quick Questions!

BSF - for Red Energy.

Book: Caro – Midnight in the Garden of Good and Evil

Screen: Hutchy – ‘Michael’ / ‘The Lincoln Lawyer’

Food: Caro – Egg and bacon pie

MOLLY KEANE'S NURSERY COOKING.

EGG AND BACON PIE

shortcrust pastry made with :

40z (100 g) (1 cup) plain flour

pinch of salt

20z (50g) (¼ cup) butter, chopped

1 tbsp water

4 slices lean bacon, ruds removed, chopped

3 tomatoes, skinned and chopped

4 eggs

salt and pepper milk for glazing

Serves 3-4

Preheat the oven to 400°F (200°C) (Gas Mark 6).

Make the pastry and divide into two-thirds and one-third.

Roll the larger piece out on a lightly floured surface with a lightly floured rolling pin. Line a 6-inch (15-cm) flan ring.

Mix the bacon and tomatoes together and scatter over the base of the pastry, leaving four spaces at even distances for the eggs. Break an egg into each space.

Sprinkle with salt and pepper. Roll out the remaining pastry to make a lid. Damp the rim of the pastry lining the flan ring. Place the pastry lid on top and press the edges together to seal. Brush the pastry with a little milk and bake for 15 minutes, then lower the temperature to 350°F (180°C) (Gas Mark 4) and cook for a further 15-20 minutes.

Serve warm or cold.

OR: ⁠Old-fashioned egg & bacon pie⁠

The Cocktail Cabinet - with Myles Thomson from the Prince Wine Store.

Gant & Co Cabernet Malbec 2022

Marchesi Alfieri La Tota Barbera d’Asti 2023

How did the name 'Don't Shoot the Messenger' come about for this podcast?

How this podcast came to be - and who was Hutchy's initial suggestion as co-host with Caro?

Hutchy's memories working with Caro over the years - and their first go at podcast with a title that is being used for a Channel 7 TV show today...

Caro and Hutchy reflect on some stories from the past and key figures in the AFL right now that have been in the spotlight for decades.

The Brad Scott sacking... And how he was totally blindsided

Journalism insincts - and the hunt for a story

Hutchy's resilience after his departure from the Footy Show - Caro asks him some pointed questions!

Hutchy reflects on the passing of his mother, when he was just 21 years old - the impact it had on him and how much he has loved hearing stories about his mother ever since her passing.

Hutchy's role as a step father, which he sees as a gift. And the amazing influence Clare and the family has had on his life.

The Cocktail Cabinet - with Myles Thomson from the Prince Wine Store.

Gant & Co Cabernet Malbec 2022

Marchesi Alfieri La Tota Barbera d’Asti 2023

BSF - for Red Energy.

Book: Caro – Midnight in the Garden of Good and Evil

Screen: Hutchy – ‘Michael’ / ‘The Lincoln Lawyer’

Food: Caro – Egg and bacon pie

If you enjoy this podcast, please hit subscibe! And recommend us to your friends and family.

And we love hearing from you!

[email protected]

Or find us on Instagram and Facebook @dontshootpod

SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Corrie: Who might history judge as the man who forever changed the British Royal Family’s relationship with their subjects?

Corrie to Caro: What dubious sponsor story continues to haunt the Geelong Football Club and AFL community?

Caro to Corrie: Which podcast is this week’s must-listen tip?

Corrie to Caro: What family saga won’t leave the AFL hierarchy in peace?

Caro to Corrie: Who turns 80 this week and fully deserves our Happy Birthday wishes?

Corrie to Caro: What weekend dates have you been counting down the days to?

BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Corrie: The Artist by Lucy Steeds

“What a wonderful book this is. I love an art mystery… And it ticks all the boxes. There are two things I love about this book. The three characters… And the way the author Lucy Steed writes about painting and the painting process”

SCREEN: Corrie: In Vogue: The 90s on Disney

“The 90s was a decade where fashion changed completely. I was absolutely enthralled. It looks at a moment when fashion changed forever. It’s a fantastic piece of work”

FOOD: Caro: Steak with Peppercorn Sauce

“It’s an absolute winter special. This is delicious…”

Serves 6-8

Ingredients

1.4 kg mid section of eye fillet -ask your butcher to tie for even thickness.

20 gm ghee room temp, Salt and pepper

Sauce au poivre

Butcher trimmings of eye fillet 100ml white or rose wine

10g ghee 200ml of bone broth

25g of peppercorns, ½ fine, ½ granular 150ml full cream

2 large eschallots finely chopped salt to season

30g butter 1 tsp of red wine vinegar

Small bunch of thyme, 3 sprigs of rosemary 2 tsp of dijon mustard

Method

Remove eye fillet from the fridge at least 60 mins before cooking, allow to come to room temperature. Salt as soon as you remove it from the fridge.

Heat oven to 190℃. Heat skillet, rub ghee all over the fillet.

Sear all sides of fillet (about 2 mins - generally 4 sides so the whole fillet is

seared) Place the meat in a roasting dish and put in the oven for 20 minutes.

Remove and cover in double foil and tea towel on top. Set aside for at least 90 minutes. Once meat has rested, add any juices to your sauce..

To make the sauce, coat meat trimmings in a teaspoon of the crushed

peppercorns and saute in heated ghee in a heavy pan until the pan is well

seasoned with the meat and pepper flavours, remove the meat pieces.

Add butter and when melted add thyme and rosemary (you can tie them with kitchen string so they are easy to remove at the end of cooking).

Add crushed peppercorns, stir, then add eschallots, salt, wine and stock,

reduce a little.

Finally add the cream, vinegar and mustard, then reduce to a perfect consistency and colour.

Corrie and Caro answer and respond to your feedback!

Email us at [email protected]

Or find us on instagram and facebook.