Don't Shoot The Messenger

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Corrie to Caro: What is the real cautionary tale arising from the AFL’ board table infighting

Caro to Anna: What weapon would you keep by your bed to thwart an intruder

Anna to Corrie: What surprising fact did you learn about yourself the other day

Corrie to Anna: What’s your best Spring cleaning tip

Anna to Caro: What’s your best Spring cleaning tip

Caro to Corrie: What’s your best Spring cleaning tip

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

The theme is ‘Spring’

BOOK:

Caro’s book: Enchanted April by Elizabeth von Arnim

Anna’s book: The End of the Morning by Charmaine Clift

Corrie’s book: The Secret Garden by Frances Hodgson Burnett

SCREEN:

Caro’s Screen: In and Out

Anna’s Screen: The Thursday Murder Club (Netflix)

Corrie’s Screen: 2 of the 5 screen versions of The Secret Garden (1993 and 2020 adaptations)

FOOD:

Caro’s Recipe: Baby Lamp Cutlets with Kipfler Potatoes

Anna’s recipe: Roasted Asparagus with Almonds, Capers and Dill

Serves four as a side

600g asparagus, woody ends trimmed (400g)

3 tbsp olive oil

30g unsalted butter

20g flaked almonds

30g baby capers (or regular), pat-dried on kitchen paper

10g dill, roughly chopped salt and black pepper

I. Preheat the oven to 200°C fan.

2. Mix the asparagus with I tablespoon of oil, a generous pinch of salt and a good grind of pepper.

Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate

1. Put the butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for I-2 minutes, stirring frequently, until the almonds are golden-brown. Pour the almonds and butter evenly over the asparagus.

2. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for I-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm.

Corrie’s Recipe: Jill Dupleix’s Lime Delicious

Listen back to the raw, open and honest discussion we had with Kate Halfpenny during our live recording at the Blairgowrie Yacht Squadron.

ON THIS EPISODE

- Special guest, award-winning writer Kate Halfpenny

- Anna from the Op Shop joins us

- A spring themed BSF

- Caro’s take on the evolving AFL Commission drama

- Caro, Corrie and Anna’s best spring cleaning

SPECIAL GUEST, Kate Halfpenny

Author of Boogie Wonderland: A memoir about sea changes, marriage and riding the waves of married life

Kate Halfpenny is an award-winning writer, editor and commentator for Who, Vogue, Marie Claire and ABC Radio. She is a columnist for The Age and Sydney Morning Herald. Her first book arrived on book shelves a few weeks ago…..

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

The theme is ‘Spring’

BOOK:

Caro’s book: Enchanted April by Elizabeth von Arnim

Anna’s book: The End of the Morning by Charmaine Clift

Corrie’s book: The Secret Garden by Frances Hodgson Burnett

SCREEN:

Caro’s Screen: In and Out

Anna’s Screen: The Thursday Murder Club (Netflix)

Corrie’s Screen: 2 of the 5 screen versions of The Secret Garden (1993 and 2020 adaptations)

FOOD:

Caro’s Recipe: Baby Lamp Cutlets with Kipfler Potatoes

Anna’s recipe: Roasted Asparagus with Almonds, Capers and Dill

Serves four as a side

600g asparagus, woody ends trimmed (400g)

3 tbsp olive oil

30g unsalted butter

20g flaked almonds

30g baby capers (or regular), pat-dried on kitchen paper

10g dill, roughly chopped salt and black pepper

I. Preheat the oven to 200°C fan.

2. Mix the asparagus with I tablespoon of oil, a generous pinch of salt and a good grind of pepper.

Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate

1. Put the butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for I-2 minutes, stirring frequently, until the almonds are golden-brown. Pour the almonds and butter evenly over the asparagus.

2. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for I-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm.

Corrie’s Recipe: Jill Dupleix’s Lime Delicious

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Corrie to Caro: What is the real cautionary tale arising from the AFL’ board table infighting

Caro to Anna: What weapon would you keep by your bed to thwart an intruder

Anna to Corrie: What surprising fact did you learn about yourself the other day

Corrie to Anna: What’s your best Spring cleaning tip

Anna to Caro: What’s your best Spring cleaning tip

Caro to Corrie: What’s your best Spring cleaning tip

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: Now that spring is here what's your first strategic move to deal with the change of season?

Caro to Corrie: What was one of the amazing facts you learned at History Club this week

Corrie to Caro: What was your most awkward moment at the AFL Awards night?

Caro to Corrie: Do you agree with the NSW proposal to introduce a lottery to raise funds for the arts

Corrie to Caro: What ground your gears at your most recent night out?

Caro to Corrie: What is your September Challenge

PRINCE WINE STORE with Myles Thomson. THIS WEEK: SPRING WINES (i) The Whites

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

Hear this week's Book, Screen and Food segment from Don't Shoot The Messenger.

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 has a Book: An Inside Job by Daniel Silva

SCREEN: Caro has a Screen: The Ballad of Wallis Island

FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine

The classic French combination of bacon, mushrooms and thyme

turns chicken into a delicious crowd-pleaser.

1 large chicken, cut into 8 pieces 3 sprigs thyme

sea salt and freshly cracked 2 tbsp tomato paste

black pepper 2 cups chicken stock

2 tbsp olive oil 2-2 ½ cups red wine

3 tbsp butter 4 slices thick bacon,

8 slices pancetta, coarsely chopped coarsely chopped

12 eschalots, thickly sliced 200g button mushrooms, quartered

12 cloves garlic, peeled 6 sprigs flat-leaf parsley, chopped

and smashed

2 bay leaves SERVES 4

Preheat oven to 160C fan-forced (180C conventional. Season chicken pieces

with salt and pepper. Heat olive oil and 2 tablespoons butter over medium heat in

a large flameproof, ovenproof dish with a lid. Add pancetta and cook for 2

minutes. Add chicken and brown on al sides. Remove chicken and pancetta.

Place eschalots, garlic, bay leaves and thyme in dish and cook, stirring, for 3-4

minutes. Add tomato paste and stock and stir well. Return chicken to dish and

cover with red wine. Bring to a simmer for 3 minutes. Cover dish with lid and

place in oven to bake for 45-60 minutes or until chicken is cooked and tender.

Place dish over high heat on stove top and simmer, uncovered, for 5 minutes.

or until juices are reduced by half. Stir in remaining butter.

Place bacon in a non-stick frying pan over medium-high heat. Add mushrooms

and a little extra butter, if necessary. Cook mushrooms for 5 minutes or until just tender, then stir in parsley. Serve chicken and juices topped with bacon and mushroom mixture and with boiled or mashed potatoes on the side.

Food for thought

Polenta Is perfect with osso buco or the hunter's shin of beef (see

previous pages). Place 1.2L water, 300ml milk, 2 walnut-size pieces

butter and 1 tbsp salt in a large pot over medium heat. When liquid is

about to simmer, whisk in a mix of 300g polenta and 200g fine semolina.

Swap to a wooden spoon when mixture starts to thicken and stir for

5-10 minutes or until you have a smooth, thick texture. Stir in 100g

grated parmesan. Serve polenta within 15 minutes or It will start to set.

Caro and Corrie answer your questions in the Mail Bag!

ON THIS EPISODE:

What happened to peaceful public demonstrations

Spring whites with Myles Thomson

Caro’s awkward All-Australian award interactions

Corrie’s September challenge

What will the theme of spring be for clothing this year?

It’s a no-no to film people dancing!

REMINDER:

Our DSTM Live podcast recording

Blairgowrie Yacht Squadron

Thursday Sept 11 5pm-7pm

$45 (includes drink on arrival, special guests and lucky door prizes)

LINK TO TICKETS

ITEM 1:

What happened to peaceful public demonstrations

- The March for Australia rally in Melbourne on Sunday

- Involvement of the Neo-Nazi groups led by Thomas Sewell (later charged)

- The attack on Camp Sovereignty in the King’s Domain

MEANWHILE: the Bush Summit. Who’s backing the chat-fest?

ITEM 3: The Cocktail Cabinet

PRINCE WINE STORE with Myles Thomson. THIS WEEK: SPRING WINES (i) The Whites

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 has a Book: An Inside Job by Daniel Silva

SCREEN: Caro has a Screen: The Ballad of Wallis Island

FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine

FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine

The classic French combination of bacon, mushrooms and thyme

turns chicken into a delicious crowd-pleaser.

1 large chicken, cut into 8 pieces 3 sprigs thyme

sea salt and freshly cracked 2 tbsp tomato paste

black pepper 2 cups chicken stock

2 tbsp olive oil 2-2 ½ cups red wine

3 tbsp butter 4 slices thick bacon,

8 slices pancetta, coarsely chopped coarsely chopped

12 eschalots, thickly sliced 200g button mushrooms, quartered

12 cloves garlic, peeled 6 sprigs flat-leaf parsley, chopped

and smashed

2 bay leaves SERVES 4

Preheat oven to 160C fan-forced (180C conventional. Season chicken pieces

with salt and pepper. Heat olive oil and 2 tablespoons butter over medium heat in

a large flameproof, ovenproof dish with a lid. Add pancetta and cook for 2

minutes. Add chicken and brown on al sides. Remove chicken and pancetta.

Place eschalots, garlic, bay leaves and thyme in dish and cook, stirring, for 3-4

minutes. Add tomato paste and stock and stir well. Return chicken to dish and

cover with red wine. Bring to a simmer for 3 minutes. Cover dish with lid and

place in oven to bake for 45-60 minutes or until chicken is cooked and tender.

Place dish over high heat on stove top and simmer, uncovered, for 5 minutes.

or until juices are reduced by half. Stir in remaining butter.

Place bacon in a non-stick frying pan over medium-high heat. Add mushrooms

and a little extra butter, if necessary. Cook mushrooms for 5 minutes or until just tender, then stir in parsley. Serve chicken and juices topped with bacon and mushroom mixture and with boiled or mashed 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: Now that spring is here what's your first strategic move to deal with the change of season?

Caro to Corrie: What was one of the amazing facts you learned at History Club this week

Corrie to Caro: What was your most awkward moment at the AFL Awards night?

Caro to Corrie: Do you agree with the NSW proposal to introduce a lottery to raise funds for the arts

Corrie to Caro: What ground your gears at your most recent night out?

Caro to Corrie: What is your September Challenge

PRINCE WINE STORE with Myles Thomson. (notes to follow)

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