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!

In The Cocktail Cabinet for Prince Wine Store Myles Thompson joined us to discuss French Wines with a Bastille Day flavour.

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

Join Caroline Wilson and guest co-host Anna Barry aka Anna from the Op-Shop for Ep 273.

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

This week Caro and Anna discuss the sacking of Stuart Dew as coach of the Gold Coast Suns and the backlash against Caro for the way she reported the story in the lead up to the official announcement.

We also talk memories of the Gold Coast and some more mid-winter tips and recommendations including;

In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to discuss French Wines.

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

BSF for Red Energy

Anna's Grumpy about people who hassle for discounts even at charity shops and in 6 Quick Questions we discuss favourite winter bulbs, the most versatile vegetable Caro came across in her travels, Anna's visit to the amazing Delatite Wines Cellar Door in Mansfield and Caro ends the podcast on an emotional note as she recounts her visit to the Van Gough in Auvers exhibition.

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.

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

You can listen to Home Style with Shaynna Blaze on Spotify HERE

Crispy Sticky Mongolian Beef by Tin Eats - recipe HERE

BEEF AND MARINADE

SAUCE

CRISPY BEEF

STIR FRY

BEEF AND MARINADE

• Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).

SAUCE

• Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.

CRISPY BEEF AND STIR FRY

Ep 272 – You’re More Than Our Poster Boy, You’re Our Hero 

Join Caroline Wilson and guest co-host Nick McKenzie for a very special Ep 272 of Don’t Shoot the Messenger.

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

SHOW NOTES

Caroline Wilson is joined in the studio by The Age investigative reporter Nick McKenzie to chat about his incredible role in the historic Ben Roberts-Smith story, the defamation and court result in June, the reaction to the result and his new book detailing how everything played out.

Caro and Nick go in depth about how the story was broken, lifting the lid on the type of person Ben Roberts-Smith is and how one of the biggest story in Australian media history played out.

Myles Thompson from Prince Wine Store joins us to chat about Italian white wines, inspired by Caro’s recent trip overseas. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.

BSF for Red Energy

Crossing The Line by Nick McKenzie

Mayflies: A Novel by Andrew O'Hagan

Slow Horses on Apple TV+

Succession on Foxtel Showcase/Binge

Ingredients

-        1.5kg kent pumpkin 100g butter

-        1 bunch sage, leaves picked (20 leaves)

-        500g ricotta

-        200ml créme fraîche

-        200g Parmesan, grated (Grana Padano or Parmigiano Reggiano)

-        120g baby spinach, roughly chopped

-        30g olive oil 3 shallots, finely diced 6 cloves garlic, finely chopped, sliced or grated 6 sprigs thyme, leaves picked 2 tbsp apple cider vinegar

-        375g pack instant lasagne sheets

-        400g fresh mozzarella, sliced

Method

-        Preheat oven to 180°C.

-        Slice pumpkin into large wedges and place on a baking tray lined with baking paper.

-        Drizzle with olive oil and season with salt and pepper, then bake for 30-45 minutes, until golden and tender.

-        Cook butter and sage over medium heat for a few minutes, until the butter is foamy and milk solids have browned.

-        Transfer to a large bowl, and stir through ricotta, créme fraîche, 150g Parmesan and baby spinach. Season to taste and set aside.

-        In your burnt butter pan, heat olive oil over medium heat and sauté shallots, garlic and thyme until softened.

-        In a large bowl, mash the cooked pumpkin flesh (scoop out of it’s skin) until smooth, but still with a little texture remaining, then stir through ¼ cup of water, shallot mix and apple cider vinegar and season to taste.

-        Rub oil on the base of a large oven dish (approx 25x40cm).

-        Assemble your lasagne in the following order of layers: pasta sheets, pumpkin mix, ricotta mix. Repeat until all the sauce and filling has been used. I did 5 layers of pasta, meaning ¼ of the pumpkin and ricotta mix used on each layer. Make sure the pasta sheets are fully submerged in sauce or they won’t cook properly.

-         Top the final layer of pasta sheets with sliced mozzarella followed by remaining 50g Parmesan. Cover with foil and bake at 180°C for 50 minutes, until pasta is cooked through and lasagne is bubbling at the sides. If the baking dish is quite full and you think it might bubble over, put a foil lined tray underneath it in the oven to catch any drippings.

-        To finish, remove the foil and change the oven to the grill setting on high heat. Grill for 5-10 minutes, until the top is your perfect level of golden brown. Make sure you don’t walk away from the grill (or if you do set timers for 30 seconds-1 minute) as it can burn quickly.

-        Remove from oven and let it settle for at least 10 mins (20 minutes is ideal), then serve!

Join Caroline Wilson and Corrie Perkin for some of the highlights of BSF.

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

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.

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

Caramel Pear Cake

·       1 cup of sugar

·       1/3 cup water

·       3 firm pears

·       100g butter

·       2 large eggs

·       1/3 cup icing sugar

·       ½ teaspoon vanilla essence

·       1 cup self raising flour

·        

·       Butter a 23 cm cake tin. Preheat oven to 180degrees C. Put sugar and water in a saucepan

and warm gently so that sugar dissolves. Turn up heat and cook until caramel

colour – light brown rather than gold. Pour into tin, swirl around so that the

base is coated. Peel & quarter pears, arrange pears on top of caramel. Melt

butter, leave to cool until tepid.

·       Beat egg with sugar and vanilla until frothy. Add melted butter.

·       Sift flour over top and stir in well to become a soft batter. Carefully dab little

bits of this over the top of the pears so as not to disturb them. It will

spreads as cake cooks.

·       Bake for 30 minutes or til set in centre. As soon as it comes out of the oven turn onto a plate as caramel will start to stick.

In The Cocktail Cabinet for Prince Wine Store Caro and Corrie chat about some of their favourite holiday tipples including Corrie's very memorable (and pricey) gin and tonic at The Villa d’Este Tivoli.

Caro's go-to cocktail has been the Amalfi Spritz - grab the ingredients at Prince Wine Store!

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.

Join Caroline Wilson and Corrie Perkin for Ep 271 - It Is a Country For the Soul.

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

SHOW NOTES

This week we're brining you the podcast from Italy as Caro joins us from Santa Margherita Ligure and Corrie from Florence.

Caro and Corrie share some of their travel highlights so far and some of their must see destinations from this trip and others which often includes museums that were once someone's homes.

In The Cocktail Cabinet for Prince Wine Store Caro and Corrie chat about some of their favourite holiday tipples including Corrie's very memorable (and pricey) gin and tonic at The Villa d’Este Tivoli.

Caro's go-to cocktail has been the Amalfi Spritz - grab the ingredients at Prince Wine Store!

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.

In BSF for Red Energy;

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.

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

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 Corrie Perkin, Anna Barry and Myles Thompson for a Quick Listen of The Cocktail Cabinet from Ep 270.

In The Cocktail Cabinet for Prince Wine Store Myles Thompson joined us to highlight the next Regional Tasting Series event. You can book your spot HERE to taste some of the wonderful wines from the Heathcote VIC region on Saturday June 17th.

Plus Myles shared some wonderful tips for storing wine even if you don't have a wine fridge or cellar.

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.

Send us an email any time to [email protected]

Join Corrie Perkin and guest co-host Anna Barry aka Anna from the Op-Shop for Ep 270

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

SHOW NOTES

This week on the show Corrie and Anna share some of their favourite Winter Warmer tips from weekend getaway spots, wardrobe essentials and ways to keep warm.

In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins to highlight the next Regional Tasting Series event. You can book your spot HERE to taste some of the wonderful wines from the Heathcote VIC region on Saturday June 17th.

Plus Myles shares some wonderful tips for storing wine even if you don't have a wine fridge or cellar.

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.

BSF for Red Energy

The Book Binder of Jericho by Pip Williams

The Dictionary of Lost Words by Pip Williams also recommended

The Anniversary by Stephanie Bishop

Yellow Face by Rebecca Kuang

Bank of Dave – now screening nationally at selected cinemas

Funny Woman on Foxtel

Pandore on SBS on Demand

Total Control on ABC iView 

Chicken in a Pot with Lemon and Orzo by Nigella (recipe HERE )

Sweet Winter Slaw by Yotam Ottolenghi (recipe HERE note - Anna doesn't use the mango or papaya)

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.

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