Don't Shoot The Messenger

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

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.

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.

ON THIS EPISODE

- Work Life balance weighing on working mothers

- The dual role a hairdresser plays

- Happy birthday to Cher!

- A must listen podcast tip

- Footy news with Caro

‘”Thanks, Mum, but I don’t want your life’ – is the load that buckled their mothers putting off Gen Z?”

⁠Article in The Age this week by Wendy Tuohy. ⁠

Stories from a Hairdresser

When the hair salon/manicurist/pharmacist/bookshop owners becomes The Confidante – the impact on stylists’ mental health

- How to equip young trainees in particular

- Have you ever used the retail friend as best friend

- In these times of increasing social isolation and alone-ness

- Coincides with a national surge in people seeking the support of mental health professionals

Findings from the 2020–2022 National Study of Mental Health and Wellbeing show that the number of psychology visits had jumped 123% since 2007.

Shoutout for Prince Wine Store – MYLES returns next week!

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 (from Frog Hollow Kitchen)

“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.

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?

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: What was your Mother’s Day highlight

Caro to Corrie: Which local media story this week rings alarm bells

Corrie to Caro: What’s the latest highlight on the Queenscliff-Sorrento crossing

Caro to Corrie: Why has Winter become suddenly more bearable

Corrie to Caro: What’s your latest cooking GLT

Caro and Corrie: What’s your latest recurring dream

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: Ladder to the Sky by John Boyne

SCREEN: Caro: How to get to Heaven from Belfast

FOOD: Corrie: Boeuf Bourguignon from Gourmet French Essentials Cookbook

“I think it’s the most perfect dish… And it was even better the day after”

Boeuf Bourguignon

SERVES 4 // PREP 25 MINS // COOK 2 HRS 25 MINS (PLUS MARINATING)

One ingredient remains non-negotiable in the recipe for Burgundy braise: a bottle of the region's red wine.

4 pieces beef oyster blade

(240gm each trimmed weight)

80 ml (⅓ cup) olive oil

300 gm piece speck, rind

removed, cut into lardons

16 small pickling onions

Seasoned plain flour, for dusting

50 ml Cognac

300ml veal stock

4 0 gm butter, coarsely chopped

300 gm tiny Swiss brown mushrooms

Finely chopped parsley, crusty baguette and buttered steamed chat potatoes, to serve

BURGUNDY MARINADE

750 m l red Burgundy or other pinot noir

6 thyme sprigs

6 parsley stalks

2 bay leaves

2 garlic cloves, crushed

1 For Burgundy marinade, combine ingredients in a large container and season with pepper. Add beef, turn to coat, then refrigerate overnight to marinate.

2 Remove beef from marinade (reserve marinade). Pat beef dry with paper towel, then bring to room temperature (30-45 minutes).

3 Preheat oven to 160°C. Heat half the oil in a casserole over medium heat, add speck and stir occasionally until golden (5-7 minutes). Remove from casserole and set aside. Reduce heat to low, add pickling onions and gently sauté until golden (15-17 minutes). Remove from casserole and set aside. Increase heat to high, then, working in batches, toss beef in seasoned flour, shaking off excess, add to pan and turn occasionally until well browned (5-6 minutes). Remove from pan, set aside and repeat with remaining beef. Reduce heat t o medium. Deglaze with Cognac, then carefully flambé until almost evaporated. Add stock, reserved marinade and beef, bring to a simmer, season to taste, cover and braise in oven for 45 minutes. Add speck and shallots and braise until shallots and beef are very tender (45 minutes).

4 Meanwhile, heat butter and remaining oil i n a frying pan over medium-high heat, add mushrooms, stir occasionally until golden (3-4 minutes), then season to taste. Stir mushrooms through braised beef mixture. Return to oven and braise, covered, for 15 minutes.

5 Divide Bourguignon among shallow bowls, scatter with parsley and serve with hot crusty baguette and buttered steamed potatoes on the side.

Send through your feedback to [email protected] or find us on Instagram and Facebook!

ON THIS EPISODE

- The fallout from the Michael Voss departure at Carlton

- The bad decisions from Carlton in the past couple of decades

- David Attenborough turns 100

- The poor relationship between One Nation and the ABC

- A delicious recipe from Corrie

Carlton: What Just Happened

• Replay/update of events of the past few days

• What were the catalysts

• Carlton culture

• The search for a new coach

David Attenborough turns 100

• His contribution to the natural world

• His contribution to television

• His contribution to saving the planet

• His friendship with the Royals

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: Ladder to the Sky by John Boyne

SCREEN: Caro: How to get to Heaven from Belfast

FOOD: Corrie: Boeuf Bourguignon from Gourmet French Essentials Cookbook

“I think it’s the most perfect dish… And it was even better the day after”

Boeuf Bourguignon

SERVES 4 // PREP 25 MINS // COOK 2 HRS 25 MINS (PLUS MARINATING)

One ingredient remains non-negotiable in the recipe for Burgundy braise: a bottle of the region's red wine.

4 pieces beef oyster blade

(240gm each trimmed weight)

80 ml (⅓ cup) olive oil

300 gm piece speck, rind

removed, cut into lardons

16 small pickling onions

Seasoned plain flour, for dusting

50 ml Cognac

300ml veal stock

4 0 gm butter, coarsely chopped

300 gm tiny Swiss brown mushrooms

Finely chopped parsley, crusty baguette and buttered steamed chat potatoes, to serve

BURGUNDY MARINADE

750 m l red Burgundy or other pinot noir

6 thyme sprigs

6 parsley stalks

2 bay leaves

2 garlic cloves, crushed

1 For Burgundy marinade, combine ingredients in a large container and season with pepper. Add beef, turn to coat, then refrigerate overnight to marinate.

2 Remove beef from marinade (reserve marinade). Pat beef dry with paper towel, then bring to room temperature (30-45 minutes).

3 Preheat oven to 160°C. Heat half the oil in a casserole over medium heat, add speck and stir occasionally until golden (5-7 minutes). Remove from casserole and set aside. Reduce heat to low, add pickling onions and gently sauté until golden (15-17 minutes). Remove from casserole and set aside. Increase heat to high, then, working in batches, toss beef in seasoned flour, shaking off excess, add to pan and turn occasionally until well browned (5-6 minutes). Remove from pan, set aside and repeat with remaining beef. Reduce heat t o medium. Deglaze with Cognac, then carefully flambé until almost evaporated. Add stock, reserved marinade and beef, bring to a simmer, season to taste, cover and braise in oven for 45 minutes. Add speck and shallots and braise until shallots and beef are very tender (45 minutes).

4 Meanwhile, heat butter and remaining oil i n a frying pan over medium-high heat, add mushrooms, stir occasionally until golden (3-4 minutes), then season to taste. Stir mushrooms through braised beef mixture. Return to oven and braise, covered, for 15 minutes.

5 Divide Bourguignon among shallow bowls, scatter with parsley and serve with hot crusty baguette and buttered steamed potatoes on the side.

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: What was your Mother’s Day highlight

Caro to Corrie: Which local media story this week rings alarm bells

Corrie to Caro: What’s the latest highlight on the Queenscliff-Sorrento crossing

Caro to Corrie: Why has Winter become suddenly more bearable

Corrie to Caro: What’s your latest cooking GLT

Caro and Corrie: What’s your latest recurring dream