Caro had an experience last week, which has prompted this week's dilemma. When you're out for dinner and the table next to you is too loud, what do you do?

ON THIS EPISODE

- Coping through anxiety when the there’s a cloud of uncertainty on the world

- Tips for winter

- Which movie did Caro walk out of last week?

- Winter Whiskeys with Myles Thomson

- And which wedding is Corrie glad she is not attending!?

We’d love you all to subscribe to the Don’t Shoot the Messenger podcast, wherever you get your podcasts from – apple, Spotify etc. And if you’re enjoying the show, tell your friends and family to have a listen! We always like to reach new people and we love hearing from you!

Update on next week’s event – THANK YOU to everyone that entered to win their spot to our Women In Sport event – entries closed last week and the lucky winners have been contacted.

If you missed out, you will still be able to hear the full discussion as it is released as Episode 361 for Don’t Shoot the Messenger – and we thank Lean Cuisine for making it possible. Lean Cuisine – listen to nobody but you’re body.

Erin Phillips, Tayla Fraser and Rana Hussein will join us on the panel – next Wednesday evening.

IITEM 1 - When the world is a dark and anxious place, how do we cope?

ITEM 2 - PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson

The Whiskey Warmers

www.princewinestore.com.au

Benromach 10 year old scotch

Michel Couvreur Unique – French Whiskey

Morris Muscat Barrel Single Malt Whisky 700ml

BSF. Brought to us by Red Energy.

BOOK: Caro: I Want Everything by Domonic Amerana

SCREEN: Corrie and Caro have a Screen: Dept Q on Netflix

FOOD: Caro has a Recipe: Greek Egg and Lemon Soup

Ingredients

3-4 tbsp olive oil

1 small yellow onion, finely chopped

2 carrots, peeled and finely diced

2 celery ribs, finely diced

1 bay leaf

4 boneless chicken thighs (or two chicken breasts)

4 cups homemade chicken stock

1 cup orzo pasta (or anci de pepe)

2 eggs

Juice of two lemons

1/4 cup fresh dill, chopped + more for serving

METHOD: https://tomatotomatoe.ca/2025/02/19/matty-mathesons-avgolemono-greek-lemon-chicken-soup/

SIX QUICK QUESTIONS

Corrie to Caro: Should the Victorian Liberals bail out John Presutto or let him go bankrupt

Caro to Corrie: Who is the new kid on the American political block

Corrie to Caro: Are you going to buy ACDC tickets

Caro to Corrie: Which wedding are you very pleased not to be attending

Corrie to Caro: What did you do on the weekend you haven’t done for years

Caro to Corrie: What did you do on the weekend that you haven’t ever done – full stop.

SIX QUICK QUESTIONS FOR Red Energy. 100% Australian owned by Snowy Hydro, a leader in renewable energy

Corrie to Caro: What funny wardrobe moment caused a brief ripple at the opening of Channel 7’s new studio

Caro to Corrie: What Donald Trump abomination escaped scrutiny last week

Corrie to Caro: Why was last Tuesday’s Agenda Setters an awkward experience?

Caro to Corrie: What news from Amazon.com.au surprised you last week

Corrie to Caro: Describe your latest shocking rip-off experience

Caro to Corrie: What is today’s tech tip

PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: JUNE MIXED DOZEN

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

Yangarra Circle Grenache 2024

https://princewinestore.com.au/yangarra-circle-grenache-2024.html

Bests Bin 1 Shiraz 2019

https://princewinestore.com.au/bests-bin-1-shiraz-2019.html

Moral dilemma:

Dear Caro and Corrie

I am a small business owner in the creative industry and I do a lot of work at night. Is it okay to send my team emails outside of office hours. I get the feeling my staff don’t appreciate receiving my emails on weekends or at night, yet it’s often when I do my best work.

Thank you for your advice, Slavedriver from Clifton Hill

BSF. BSF brought to us by Red Energy.

Red Energy is 100% Australian owned by Snowy Hydro, a leader in renewable energy

BOOK: Corrie has a book: Love Unedited by Caro Llewelyn

SCREEN: Caro has a Screen: The Materialists

FOOD: Corrie has a Recipe: Roasted Berries with Almond Crumble and Rosewater Cream

ROASTED BERRIES WITH ALMOND CRUMBLE &

ROSEWATER CREAM

SERVES 4 250 g (9 oz/1% cups) strawberries,

hulled and halved

150 g (5% oz) fresh blackberries

2 tablespoons rosewater 150 ml (5½ fl oz) whipping cream

small handful mint, to garnish

ALMOND CRUMBLE

75 g (2% oz/½ cup) plain (all-purpose) flour

115 g (4 oz/½ cup) caster (superfine) sugar

60 g (2 oz) butter, chopped

45 g (1½ oz/½ cup) flaked almonds

Put the strawberries and blackberries in a small bowl, drizzle with 1 tablespoon of the rosewater and leave to sit for 30 minutes. Whip the cream, mix the remaining rosewater through and set aside

in the fridge until ready to serve. Preheat the oven to 160°C/320*F (fan-forced). Line two baking trays with baking paper., To make the crumble, combine the flour, sugar, butter and a pinch of salt in the small bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to one of the baking trays and

bake for 10 minutes.

Remove the crumble mixture from the oven and add the almonds.

Transfer the berry mixture to the other baking tray. Place both trays in the oven and bake for a further 10-15 minutes, or until the crumble mixture is golden brown, and the berries are softened and lightly roasted. If any of the crumble edges are looking a bit too brown, remove and discard them. Divide the warm fruit and crumble among four bowls. Top each with a dollop of the rosewater cream and garnish with mint leaves.

ON THIS EPISODE

- Caro’s catch up with the Prime Minister

- Q&A and the Project axed & what it means for panel shows going forward

- The June mixed dozen with Myles Thomson from the Prince Wine Store

- A funny Hall of Fame wardrobe moment

- A tech tip from Corrie!

Q and A and The Project axed: sad farewell or good riddance?

Were these two shows a product of their times (early days of social media, X/Twitter, public commentary area etc) or did they have longevity

Why do TV panel shows work – and when do they work. And when do they not

When 2 previously high-rating TV current affairs shows are axed in the same week, what does this say about: Free-to-air TV, Panel shows, Current affairs shows, The arrival of podcasts

Current affairs shows/formats that work

ITEM 2

PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: JUNE MIXED DOZEN

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

Yangarra Circle Grenache 2024

Bests Bin 1 Shiraz 2019

BSF. BSF brought to us by Red Energy.

Red Energy is 100% Australian owned by Snowy Hydro, a leader in renewable energy

BOOK: Corrie has a book: Love Unedited by Caro Llewelyn

SCREEN: Caro has a Screen: The Materialists

FOOD: Corrie has a Recipe: Roasted Berries with Almond Crumble and Rosewater Cream

ROASTED BERRIES WITH ALMOND CRUMBLE &

ROSEWATER CREAM

SERVES 4 250 g (9 oz/1% cups) strawberries,

hulled and halved

150 g (5% oz) fresh blackberries

2 tablespoons rosewater 150 ml (5½ fl oz) whipping cream

small handful mint, to garnish

ALMOND CRUMBLE

75 g (2% oz/½ cup) plain (all-purpose) flour

115 g (4 oz/½ cup) caster (superfine) sugar

60 g (2 oz) butter, chopped

45 g (1½ oz/½ cup) flaked almonds

Put the strawberries and blackberries in a small bowl, drizzle with 1 tablespoon of the rosewater and leave to sit for 30 minutes. Whip the cream, mix the remaining rosewater through and set aside

in the fridge until ready to serve. Preheat the oven to 160°C/320*F (fan-forced). Line two baking trays with baking paper., To make the crumble, combine the flour, sugar, butter and a pinch of salt in the small bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to one of the baking trays and

bake for 10 minutes.

Remove the crumble mixture from the oven and add the almonds.

Transfer the berry mixture to the other baking tray. Place both trays in the oven and bake for a further 10-15 minutes, or until the crumble mixture is golden brown, and the berries are softened and lightly roasted. If any of the crumble edges are looking a bit too brown, remove and discard them. Divide the warm fruit and crumble among four bowls. Top each with a dollop of the rosewater cream and garnish with mint leaves.

SIX QUICK QUESTIONS FOR Red Energy. 100% Australian owned by Snowy Hydro, a leader in renewable energy

Corrie to Caro: What funny wardrobe moment caused a brief ripple at the opening of Channel 7’s new studio

Caro to Corrie: What Donald Trump abomination escaped scrutiny last week

Corrie to Caro: Why was last Tuesday’s Agenda Setters an awkward experience?

Caro to Corrie: What news from Amazon.com.au surprised you last week

Corrie to Caro: Describe your latest shocking rip-off experience

Caro to Corrie: What is today’s tech tip

SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers.

Caro to Corrie: Which morning habit you thought had gone forever is coming back with a vengeance

Corrie to Caro: What hidden tourist attraction did you unearth in Frankston recently

Caro to Corrie: Who or what is Australia’s best international export

Corrie to Caro: What’s your latest podcast surprise

Caro to Corrie: As if you needed any further examples, what Royal Watcher observation this week struck you as total poppycock

Corrie to Caro: Describe your latest fine dining experience

BSF. BSF brought to us by Red Energy.

BOOK: Caro has a BOOK: The Long Corner by Alexander Maksik

SCREEN: Caro has a Screen: PHOENECIAN SCHEME

FOOD: Corrie has a Recipe: JANELLE’S PUMPKIN SOUP

Janelle’s Pumpkin Soup (serves 2)

Ingredients:

Around 115 grams Butter

Chopped butternut pumpkin (1-2 depending on the size)

2 cups of water

I cup of milk

3 tablespoons plain flour

1 egg yolk

Method:

Melt around 85 grams of butter in saucepan.

Add 5 cups of chopped pumpkin and I/2 cup chopped brown onion. Cook for 10 mins and toss pumpkin throughout.

Add 2 cups of water and simmer until tender. Puree in the whizzer with a quarter cup of milk.

Melt 30 gms butter in a pan, stir in 3 tablespoons plain flour. Allow it to thicken but not stick.

Keep stirring, then add pumpkin puree and the rest of a cup of milk.

Add an egg yolk before serving to thicken. Serve with cracked pepper and crusty bread

PRINCE WINE STORE presenting…The Cocktail Cabinet with Myles Thomson This week: Winter reds

⁠⁠Finca Lan Moras Malbec 2024 ⁠⁠

⁠⁠Bondar Junto GSM 2024⁠⁠

⁠⁠Quinta Do Noval 2017 ⁠⁠

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