SHOW NOTES

Join Caroline Wilson and Corrie Perkin for Ep 280.

This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au

SAVE THE DATE

Footy - The Great Unifier? September 21st, State Library of Victoria - tickets HERE.

This week we discuss the recent Four Corners report 'The Silence: AFL's Last Taboo' . You can watch the full episode on i view HERE.

Plus a lot has happened since we discussed THAT World Cup soccer kiss forced on Jenni Hermoso by Luis Rubiales - is it a game-changing moment in the equality battle?

In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some tips on tasting red wine. We sample the Ata-Rangi Pinot Noir 2020 Martinborough Crimson

Caro tried the Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 from last week and loved it.

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

In BSF for Red Energy;

In 6 Quick Questions for Red Energy we touch on our favourite things about the start of Spring, Helen Mirren's casting as Israeli PM Golda Meir and Corrie has and Amazing Fact or two about Spring.

Dear Caro and Corrie is back - email [email protected] and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Email [email protected] or join us on Instagram or Facebook.

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 

Rabbit Tagine

1.6 kg rabbit (about 2). Hind legs and shoulders jointed, saddle cut into 3 (note Caro’s friend substituted chicken)

Plain flour to dust

60ml (1/4 cup) Cobram Estate Olive Oil plus extra to drizzle

2 large golden shallots, thinly sliced lengthways

2 garlic cloves, coarsely chopped

2 tsp each black and yellow mustard seeds

1tsp each coriander and cumin seeds

1 tsp each ground ginger and ground cloves

1 cinnamon quill

1 tbsp each sweet paprika and ground turmeric

750ml (3 cups) chicken stock

3 stalks of celery, trimmed cut into 5mm-thick diagonal slices

½ preserved lemon, thinly sliced lengthways, plus extra to serve

10 strands of saffron, soaked in 40ml boiling water for 20minutes

120g green and black olives, pitted and halved

Juice of one lemon

Micro fennel to serve

1.   For rabbit, place 2 litres water and 70g sea salt flakes in a large bowl and whisk to combine. Add rabbit and refrigerate overnight, ensuring it is submerged in the brine. Add more water if required. When ready, drain well and pat dry.

2.   Dust rabbit in flour and shake off excess flour. Heat a large casserole dish over high heat, add Cobram Estate Olive Oil and sear rabbit, turning until browned all over (5 minutes). Remove from the pan and stand on a plate

3.   Reduce heat to medium-high, add golden shallots and cook stirring frequently, until softened (4 minutes). Add garlic and spices and cook, stirring continuously, until fragrant (2 minutes). Add stock, rabbit, celery, preserved lemon and saffron water and strands. Cover with a cartouche, then seal with the lid. Reduce heat to very low and cook, stirring occasionally, until the meat falls away from the bone (3 hours). Discard cinnamon quills from the sauce and stir in olives and lemon juice and drizzle with extra Cobram Estate Olive Oil – then season.

4.   To serve, divide tagine among bowls, scatter with extra preserved lemon and micro fennel. 

In Ep 279 in the Cocktail Cabinet for Prince Wine Store Myles Thompson joined us with three Spanish offerings;

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com

Listen to Home Style with Shaynna Blaze HERE or subscribe wherever you listen to podcasts.

Send us your question or dilemma via email [email protected] - your question can remain anonymous if you prefer!

SHOW NOTES

Join Caroline Wilson and Corrie Perkin for Ep 278.

This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au

This week on the podcast we reflect on the Breast Cancer Network Australia's moving Field of Women event at the MCG. You can access the wonderful resources of BCNA via their website www.bcna.org.au and listen to the Upfront About Breast Cancer podcast 'What You Don't Know Until You Do' with Dr Charlotte Tottman HERE.

We also discuss the Ben Keays goal and the AFL's goal line technology issues plus THAT World Cup kiss. Was it inappropriate for Spanish FA president Luis Rubiales to kiss payer Jenni Hermoso smack bang on the lips?

In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with three Spanish offerings;

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

In BSF for Red Energy;

Our recipe of the week is thanks to Cobram Estate – Australia’s most awarded 

extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria.

In 6 Quick Questions Corrie shares her Women's World Cup best uniform votes, we touch on the Bradley Cooper fake nose debate, Michael Parkinson's memorable interviews plus another Amazing Fact.

Dear Caro and Corrie is back - send us your question or dilemma to [email protected] and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Email [email protected] or join us on Instagram or Facebook.

You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts.

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 

by Donna Hay

Serves: 4

60ml extra virgin olive oil

2 red onions, sliced

3 cloves garlic, sliced

12 stalks cavolo nero (about 240g), stems removed

3 x 400g cans cherry tomatoes

Sea salt

Cracked black pepper

25g finely grated Parimgiano Reggiano

6 sprigs lemon thyme

2 x 200g packs feta

Basil leaves, to serve

Pasta or toasted sourdough, to serve

Heat a large ovenproof frying pan over medium heat. Add 1 tbsp oil and the onions and cook for 8 minutes, or until the onions are lightly golden. Add the garlic and cook for 2 minutes.

Add the cavolo nero and cook for 1 minute, or until wilted. Add the tomatoes, salt and pepper and stir to combine. Bring to the boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the tomato sauce thickens slightly. Remove from the heat. Preheat the oven grill to high. Meanwhile, place the Parmigiano Reggiano, thyme and remaining oil in a bowl and mix to combine. Place the feta in the centre of the pan and top with the Parmigiano mixture. Grill for 8-10 minutes, or until the Parmigiano is golden. Serve with the basil leaves and pasta or thick slices of toasted sourdough.

Myles Thompson joins us to discuss Pink Drinks ahead of the BCNA’s annual Pink Lady event at the MCG on Sunday the 20th of August.

·     Dominique Portet Sparkling Rose

·     Koener Brothers Pigato

·     Spring Bay Pink Gin

·     Kate Goodman’s Rose with 100% of profits going to BCNA – details HERE.

Use the promo code MESS at checkout www.princewinestore.com.au or instore for you 10% listener discount.

Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com

Listen to Home Style with Shaynna Blaze HERE or subscribe wherever you listen to podcasts.

Send us your question or dilemma via email [email protected] - your question can remain anonymous if you prefer!

SHOW NOTES

Join Caroline Wilson and Corrie Perkin for Ep 278.

This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au

Be part of Breast Cancer Network Australia’s Field of Women at the MCG on Sunday 20th of August. Full details at https://www.pinkladymatch.com.au/ HERE.

This week on the podcast Caro and Corrie discuss the incredible success of the Matilda’s and their World Cup campaign so far, it’s place in Australian culture as a defining moment and what the Matilda’s lasting legacy may be and how the AFL might learn some lessons from soccer in it’s approach to the women’s game.

Myles Thompson joins us to discuss Pink Drinks ahead of the BCNA’s annual Pink Lady event at the MCG on Sunday the 20th of August.

·     Dominique Portet Sparkling Rose

·     Koener Brothers Pigato

·     Spring Bay Pink Gin

·     Kate Goodman’s Rose with 100% of profits going to BCNA – details HERE.

In BSF for Red Energy;

Our recipe of the week is thanks to Cobram Estate Estate - Australia’s most awarded 

extra virgin olive oil. Grown, harvested and first cold pressed in Northern

Victoria           

Caro’s Grumpy about the PM putting the mozz on the Matilda’s by suggesting a public holiday if they win the World Cup Final.

In 6 Quick questions we discuss the Spring 1883 exhibition at the Windsor Hotel (details HERE), Corrie’s Mornington Peninsula GLT in the newly made over Rosebud Plaza, the disappearance of cash in our daily lives, the AFL grand final plans and an Amazing Fact.

Dear Caro and Corrie is back - send us your question or dilemma to [email protected] and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Email [email protected] or join us on Instagram or Facebook.

You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts.

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 

Julia Busuttil Nishimura’s lentils with cavolo nero and sausage

Serves 6

Preparation time: 15 minutes

Cooking time: 70 minutes

Ingredients:

1 1/2 tbsp extra-virgin olive oil

1 carrot, diced

1 onion, diced

Sea salt

100ml dry white wine

1 fresh bay leaf

1 tomato, chopped

3 garlic cloves, chopped

350g Puy lentils

1L chicken stock

1 bunch cavolo nero, chopped

6 pork sausages

Salsa verde

1 slice crusty white bread, crust removed, roughly torn

Full-cream milk, for soaking

1 garlic clove, peeled

Sea salt

1 tbsp salted capers, rinsed

3 anchovy fillets

Handful of flat-leaf parsley

1/2 lemon, zest and juice

60ml extra-virgin olive oil

Method:

Heat olive oil in a large heavy-based saucepan over low heat. Cook the carrot and onion with a pinch of salt for about 10 minutes, until soft and translucent. Add the wine, increase heat to medium and simmer for 1–2 minutes. Add the bay leaf, tomato, garlic and lentils and cover with chicken stock. Bring to the boil then cover and simmer for 40 minutes, or until the lentils are al dente. Add the cavolo nero, stir for a minute or two, then cover and remove from the heat.

For the salsa verde, place the bread in a small bowl. Add just enough milk to cover the bread and leave to soak for 10 minutes. Squeeze out the excess milk and set aside. Finely chop the garlic. Add the salt, capers and anchovies and continue to chop. Add the parsley and the bread and keep chopping until everything is nicely combined. Transfer to a bowl, add the lemon zest and juice and enough olive oil to loosen the mixture.

Cook the sausages in a pan until nicely browned and cooked through. Top with salsa verde and serve with the lentils.

In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some selections from the August Mixed Dozen paying tribute to the Women's World Cup.

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com

Send us your question or dilemma via email [email protected] - your question can remain anonymous if you prefer!

 Join Caroline Wilson and Corrie Perkin for Ep 277.

This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au

MOVIE NIGHT for Red Energy

MOVIE: The Miracle Club

WHEN: Tuesday 15th of August at 6pm

WHERE: Palace Brighton Bay

COST: $20

LINK TO BOOK: Don’t Shoot the Messenger — TheMiracle Club — Ballpark Entertainment

Email [email protected] if you have any queries or issues booking.

Be part of Breast Cancer Network Australia’s Field of Women at the MCG on Sunday 20th of August. Full details at https://www.pinkladymatch.com.au/ HERE.

This week Caro and Corrie discuss the emergence of Australian women as international sporting heroes after the Diamond's world cup win and the Matilda's ongoing success. Is the AFLW poised to capitalise on the appetite for women's sport? We discuss Collingwood CEO Craig Kelly's recent comments that raised more than a few eyebrows.

In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some selections from the August Mixed Dozen paying tribute to the Women's World Cup.

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

BSF for Red Energy and Cobram Estate;

Plus in 6 Quick Questions we touch on age appropriate dressing (there are no rules says Caro!), our favourite Paul McCartney songs, a Ballarat GLT for Fika in Doveton St North and Caro has an AFL Commission Amazing Fact.

Dear Caro and Corrie is back - send us your question or dilemma to [email protected] and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Email [email protected] or join us on Instagram or Facebook.

You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts.

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.