Don't Shoot The Messenger

PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson This week: Winter WHITES Vol (i)⁠

Yalumba Samuel's Collection Eden Valley Viognier 2022⁠⁠

Nocturne SR Chardonnay 2024⁠

Head to www.princewinestore.com.au

177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BOOK: Corrie has a Book: Twist by Colum McCann

SCREEN: Caro has a Screen: Monsieur Aznavour

FOOD: Corrie has a Recipe: Blueberry, Almond and Lemon Cake from Simple by Yotam Ottolenghi

https://www.delicious.com.au/recipes/blueberry-almond-lemon-cake/cy6ehbic

Ingredients (10)

• 150g unsalted butter, at room temperature, plus extra for greasing

• 190g caster sugar

• 2 lemons: finely grate the zest to get 2 tsp, then juice to get 2 tbs

• 1 tsp Woolworths Vanilla Extract

• 3 large eggs, beaten

• 90g self-raising flour, sifted

• 1/8 tsp salt

• 110g ground almonds

• 200g blueberries

• 70g icing sugar

Method

• 1.

Preheat the oven to 180°C (fan-forced). Grease an 11 x 21cm loaf tin and line with parchment paper. Set aside.

• 2.

Place the butter, sugar, lemon zest, 1 tbs lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on high speed for 3-4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry, it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.

• 3.

Bake for 15 minutes, then sprinkle the remaining 50g blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked.

• 4.

Cover loosely with foil and continue to bake for 25-30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.

• 5.

Meanwhile, make the icing. Put the remaining 1 tbs lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on top of the cake will bleed into the icing a little, but don’t worry, this will add to the look.

ON THIS EPISODE:

Cookbooks, celebrity travel-and-food shows – Rick Stein, Stanley Tucc

Winter Whites with Myles Thomson

The controversial Enhanced Games

Why did the Libs lose the election?

SHOUTOUT:

We also have a very special event coming-up on Wednesday, 2 July … it’s a Women In Sport Panel including Erin Phillips and Tayla Fraser presented by Lean Cuisine - listen to nobody but your body – live podcast hosted by us at a special Don’t Shoot The Messenger live podcast for Red Energy. To win your way in, there will a link in our show notes … it’s also in the Don’t Shoot the Messenger newsletter - and on the Don’t Shoot The Messenger Instagram and Facebook pages.

ENTER: https://forms.gle/JYDvYCLdcrtsXbYx7

Food as an entrée to travel

- The rise and rise of the Celebrity Travel-and-Food Show

- Why these formats work and what makes a successful format

- Shows we love

- In publishing, the cookbook-as-travel-guide genre exploded prior to covid but has petered off since. Why

- If you’re heading off to warmer climes, here are some tips about what to do in order to have the best possibly local cuisine experience

PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: Winter WHITES Vol (i)

⁠Yalumba Samuel's Collection Eden Valley Viognier 2022⁠

⁠Nocturne SR Chardonnay 2024⁠

Head to 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. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers.

Red Energy Plug: Moving house? Stress less and make moving simple. Know when you move in, everything will be working, you are powered up all systems go. Just call Red Energy on 131 806

BOOK: Corrie has a Book: Twist by Colum McCann

SCREEN: Caro has a Screen: Monsieur Aznavour

FOOD: Corrie has a Recipe: Blueberry, Almond and Lemon Cake from Simple by Yotam Ottolenghi

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

Corrie to Caro: Where do you stand on The Dirty Games

Caro to Corrie: Watching this week’s Four Corners’ story on why the Libs lost the election, what did you conclude

Corrie to Caro: Should Chris Scott have been tougher on Bailey Smith

Caro to Corrie: Which exhibition is a must-not-miss

Corrie to Caro: Circling back to travel, on what occasion would you lift your ban on cruises

Caro to Corrie: Who gets your Best Dressed at the Cannes Film Festival award

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 has a Book: Landlines by Raynor Winn

SCREEN: Caro and Corrie have a Screen: The Salt Path on cinema release

FOOD: Caro has a Recipe: Asian Glazed Salmon from Recipe Tin Eats

https://www.recipetineats.com/asian-glazed-salmon/

Ingredients

2 x 180g / 6oz salmon fillets , skinless (Note 1)

Oil spray (olive oil, canola oil etc)

Marinade

1 tsp fresh ginger , finely grated

1 garlic clove , crushed

1 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp sweet chili sauce (Note 2)

To Serve (optional)

Sesame seeds

Scallions/shallots , finely sliced

Steamed Asian Greens

Rice

Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.

Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.

Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn.

Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon!

Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

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

Corrie to Caro: Were you disappointed by Bob Murphy on ABC 774 last week

Caro to Corrie: Which piece of display advertising really offended you last week

Corrie to Caro: Which bucket-list domestic holiday will you finally fulfil this year

Caro to Corrie: Which bucket-list domestic holiday will you finally fulfil this year

Corrie to Caro: Is Rory McIlroy a good investment

Caro to Corrie: Which bucket-list domestic holiday would you like to fulfil any time

PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson

This week: What to pair with salmon⁠

Hoddles Creek Estate Pinot Noir 2024⁠ ⁠

Remejeanne Cotes-du-Rhone Blanc Les Chevrefeuilles 2023⁠

www.princewinestore.com.au 

177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

A great modern dilemma this week:

Each year my husband and I go north for a Queensland holiday. With many of our friends working less or retiring, we find each year more people we know are heading to the same Queensland destination.

I am not anti-social, but I do like to get away. But last year I realised there were so many invitations - come to dinner, play golf, go walking or catch up - and we didn’t feel we had a proper break. How do you tell friends you just want to have a quiet holiday without appearing rude?

ON THIS WEEK'S SHOW

- We review Andrew Dillon’s 2 years in the AFL CEO position

- Wintery wines with Myles Thomson

- Bob Murphy's inappropriate comment

- Bucket list holidays

- Rory McIlroy is coming to Melbourne - are you excited?

For feedback, comments and ideas, please email us at [email protected]

AFL LEADERSHIP – 2 years ago this month Andrew Dillon was announced as the next AFL CEO, taking the reigns from Gillon McLachlan later that year.

- Caro reports on Dillon’s performance to date

- What’s gone right

- What’s gone wrong

- What should happen next

- Succession planning – likely successors

- Is there a better way to structure the AFL organisation, including Commission

ITEM 2

PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson

This week: What to pair with salmon

Hoddles Creek Estate Pinot Noir 2024

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

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 has a Book: Landlines by Raynor Winn

SCREEN: Caro and Corrie have a Screen: The Salt Path on cinema release

FOOD: Caro has a Recipe: Asian Glazed Salmon from Recipe Tin Eats

https://www.recipetineats.com/asian-glazed-salmon/

Ingredients

2 x 180g / 6oz salmon fillets , skinless (Note 1)

Oil spray (olive oil, canola oil etc)

Marinade

1 tsp fresh ginger , finely grated

1 garlic clove , crushed

1 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp sweet chili sauce (Note 2)

To Serve (optional)

Sesame seeds

Scallions/shallots , finely sliced

Steamed Asian Greens

Rice

Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.

Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.

Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn.

Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon!

Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

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

Corrie to Caro: Were you disappointed by Bob Murphy on ABC 774 last week

Caro to Corrie: Which piece of display advertising really offended you last week

Corrie to Caro: Which bucket-list domestic holiday will you finally fulfil this year

Caro to Corrie: Which bucket-list domestic holiday will you finally fulfil this year

Corrie to Caro: Is Rory McIlroy a good investment

Caro to Corrie: Which bucket-list domestic holiday would you like to fulfil any time

SIX QUICK QUESTIONS for RED ENERGY.

Caro to Corrie: What was the most interesting post-election analysis you heard last week

Corrie to Caro: What was the most explosive post-election interview you witnessed last week

Caro to Corrie: What is the MAGA beauty aesthetic and why will you never be a Donald Trump kind of woman

Corrie to Caro: What trouble you most about the Willie Rioli story last week

Caro to Corrie: Should Charles reunite with Harry

Corrie to Caro: Describe the most fascinating eulogy you heard last week

BOOK: Caro has a Book: Look At Me by Anita Brookner

SCREEN: Corrie has a Screen: The Four Seasons on Netflix

FOOD: Caro has a Recipe:

Mushroom and Pontina maccheroni

SERVES 4

PREP TIME 15 MINS

COOK 4O MINS (PLUS SOAKING)

Fresh mushrooms for silkiness, dried mushrooms for intensity and Fontina for bite. If you can't find Fontina, Taleggio or another washed-rind cheese would work well in its place.

500gm mixed mushrooms, such as Swiss brown, portobello and chestnut

2 tsp olive oil

Finely grated zest of ½ lemon, plus

1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves

60 gm chilled butter, coarsely chopped

extra to serve

1 garlic clove, finely chopped

400 gm dried maccheroni Calabresi

250 gm mascarpone

20 gm mixed dried mushrooms, softened in 60ml boiling water for 20 minutes

50 gm parmesan, finely grated

150gm Fontina, torn into 3cm chunks

1 Preheat oven to 200°C. Thickly slice larger mushrooms and keep smaller ones whole. Toss in a roasting pan with oil, lemon zest and half the garlic and roast until browned on the edges (6-8 minutes).

Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes).

Drain and return to pan.

3 Bring mascarpone, dried mushrooms and their soaking liquid, and remaining garlic to a simmer in a saucepan, add to pasta along with parmesan and two-thirds of the Fontina, season and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with remaining Fontina and bake until bubbling and golden brown (20-25 minutes)

4 Cook butter in a saucepan over medium-high heat until light brown (2-3 minutes) Remove from heat add extra sage leaves and season. Serve pasta drizzled with sage butter and extra lemon zest