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BOOK: Caro reviews The Cookbook Collector by Allegra Goodman

SCREEN: The Newsreader on ABC iView

FOOD: Corrie has a recipe: Pappardelle with almonds from Pranzo cookbook by Guy Mirabella

6 garlic cloves, chopped

½ teaspoon salt

155 g (5½ oz/1 cup) roasted almonds, chopped, plus extra to serve

2 good handfuls of flat-leaf (Italian) parsley, chopped

90 g (3 oz) pecorino, freshly grated, plus extra to serve

100 ml (3½ fl oz/½ cup) extra-virgin olive oil

Semolina and water dough (page 34), cut into four portions semolina flour, for dusting juice of 1 lemon freshly ground black pepper enough for 1-6

Combine the garlic, salt, almonds and parsley in a food processor and pulse until a course texture is reached. Stir in the pecorino, then the oil. Set aside.

To make the pappardelle, take one portion of the dough and roll it out onto a floured bench.

Use your hands to gently flatten the dough into an oval disk. Using a rolling pin, roll the dough out as thin as you can. Dust with semolina flour. Using a pizza wheel cutter, cut the dough into 1.5-2 cm (½-¾ in) wide ribbons and dust with semolina flour again. Repeat with the remaining dough.

Bring a large saucepan of water to the boil, add salt and cook the pappardelle. They will start to float to the top like gnocchi - let them float for about 1 minute, then drain, reserving 125 ml (4 fl oz/½ cup) of the pasta water. Put the cooked pappardelle back into the pan with the reserved pasta water. Stir the almond mixture, lemon juice and plenty of pepper through the pappardelle, then allow it to rest for a few minutes.

Serve in warm bowls with the extra chopped almonds and pecorino on top.

ON THIS WEEK’S SHOW:

Item 1: The coverage of death – and how the media should handle unexpected, sudden, dramatic tragedy

Edward Millear, 17, died after collapsing while training on a stationary rower at Melbourne Grammar’s boat shed by the Yarra on Tuesday afternoon.

-       Melbourne Grammar rower Edward Millear’s collapse last Tuesday

-       What made us feel uncomfortable about the weekend follow-up

-       How would we have run the weekend story https://www.theage.com.au/national/victoria/training-at-insane-levels-inside-the-brutal-elite-world-of-private-school-rowing-20250221-p5ldz7.html

-       Intrusions and death stories we have covered, and the difficulties of reporting

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: Adelaide wines

Adelaide Hills

The Other Wine Co Pinot Gris 2024 $29

Murdoch Hills Adelaide Hills Syrah 2021 $32

The Hills Apple and Pear Cider - $6

Women in Wine

Little Frances 11th House Red Cabernet 2021 - $30

Vasse Felix Premier Chardonnay 2023 $46

Francesco Rinaldi Dolcetto d'Alba Roussot 2023 $45

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 reviews The Cookbook Collector by Allegra Goodman

SCREEN: The Newsreader on ABC iView

FOOD: Corrie has a recipe: Pappardelle with almonds from Pranzo cookbook by Guy Mirabella

6 garlic cloves, chopped

½ teaspoon salt

155 g (5½ oz/1 cup) roasted almonds, chopped, plus extra to serve

2 good handfuls of flat-leaf (Italian) parsley, chopped

90 g (3 oz) pecorino, freshly grated, plus extra to serve

100 ml (3½ fl oz/½ cup) extra-virgin olive oil

Semolina and water dough (page 34), cut into four portions semolina flour, for dusting juice of 1 lemon freshly ground black pepper enough for 1-6

Combine the garlic, salt, almonds and parsley in a food processor and pulse until a course texture is reached. Stir in the pecorino, then the oil. Set aside.

To make the pappardelle, take one portion of the dough and roll it out onto a floured bench.

Use your hands to gently flatten the dough into an oval disk. Using a rolling pin, roll the dough out as thin as you can. Dust with semolina flour. Using a pizza wheel cutter, cut the dough into 1.5-2 cm (½-¾ in) wide ribbons and dust with semolina flour again. Repeat with the remaining dough.

Bring a large saucepan of water to the boil, add salt and cook the pappardelle. They will start to float to the top like gnocchi - let them float for about 1 minute, then drain, reserving 125 ml (4 fl oz/½ cup) of the pasta water. Put the cooked pappardelle back into the pan with the reserved pasta water. Stir the almond mixture, lemon juice and plenty of pepper through the pappardelle, then allow it to rest for a few minutes.

Serve in warm bowls with the extra chopped almonds and pecorino on top.

SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Australian owned by Snowy Hydro, a leader in renewable energy

Corrie to Caro: Should the Government avoid Passover when scheduling the Federal election

Caro to Corrie: Which podcast made you stop in your tracks this week

Corrie to Caro: Why did Roberta Flack resonate with you as a kid

Caro to Corrie: What’s your favorite Roberta Flack song

Corrie to Caro: What launch party this week are you moving heaven and earth to attend

Caro to Corrie: Whose birthdays will be not be celebrating this year

Caro and Corrie ask each other 6 quick questions to wrap up episode 344.

Book, Screen and Food - from Episode 344.

This week Myles discusses Summer Reds, thanks to the Prince Wine Store.

Caro and Corrie discuss another mdoern dilemma this week - what are the acceptable parameters for re-partnering after your partner has passed?

ON THIS EPISODE:

-       The AFL Indigenous All-Stars match

-       Corrie’s tips for hitting the dance floor

-       Corrie reviews a gripping, moving book by Geraldine Brooks

-       Can you fold a fitted sheet?

-       How cold can you drink Pinot Noir?

If you have feedback, questions and ideas - email us at [email protected]

Item 1: The AFL’s Indigenous All-Stars Match

-       The importance of the revival

-       Who’s behind it and why

-       Reason for dwindling numbers of indigenous players

-       Is the AFL a safe place for First Nations footballers

Item 2: What song makes you dance? Moggs’ Stones choice – totally unexpected.

-       What are ours and why

-       Best dance night you’ve had in recent times

-       Tips for Over 55 Dancing Queens

Item 3:

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: Summer reds

Alto Alto Rosso

Envinate Benje Tinto

Benanti Etna Rosso

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.

BOOK:

Corrie reviews Memorial Days by Geraldine Brooks

SCREEN:

Corrie reviews Rivals on Disney

FOOD

Caro has a recipe: Quince Cake

SIX QUICK QUESTIONS – for RED ENERGY - Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app.

Corrie to Caro: Did the BAFTAS get it right with their choice for Best Picture

Caro to Corrie: What was your BAFTA highlight

Corrie to Caro: What is the least-understood rule in the AFL

Caro to Corrie: What is your Washington Bad News Story # 284

Corrie to Caro: What review irritated you this week

Caro to Corrie: Complete this sentence: “If there was just one domestic chore I wish I could conquer it would be ….”

BSF brought to us by Red Energy. Moving made easy. Call 131 806.

BOOK:

Caro reviews Rules of Civility by Amor Towles

SCREEN:

Caro reviews Prime Target on Apple TV

FOOD

Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine 

BSF brought to us by Red Energy. Moving made easy. Call 131 806.

BOOK:

Caro reviews Rules of Civility by Amor Towles

SCREEN:

Caro reviews Prime Target on Apple TV

FOOD

Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine

Ingredients (14)

130g unsalted butter, softened, chopped

130g caster sugar

2 large eggs, at room temperature

1 tsp vanilla extract

1 cup (150g) self-raising flour

80g plain flour

1/4 cup (60ml) milk

165g mascarpone

2 tbs lemon juice

165g frozen raspberries

Fresh raspberries, to decorate, plus 8 extra fresh raspberries, for frosting

Frosting

1 cup (250g) mascarpone

1/3 cup (40g) icing sugar, sifted

Finely grated zest of 1 lemon

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 24cm x 13cm x 6.5cm-deep loaf pan and line pan with baking paper.

2.In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flours together and set 2 tbs flour mixture aside in a separate bowl.

3.Fold milk, mascarpone, lemon juice and remaining flour mixture into vanilla mixture in two batches. Toss frozen raspberries with reserved 2 tbs flour mixture and quickly fold two-thirds through batter (do not over-mix or the berries will bleed). Spread into loaf pan and scatter remaining coated berries on top. Bake for 1 hour 15 minutes, or until a skewer inserted in centre comes out clean. Stand in pan on a wire rack for 10 minutes, then turn out onto wire rack and set aside to cool completely.

4.For the frosting, whisk all ingredients in a large bowl until combined. Crush the 8 extra fresh raspberries in a small bowl with a fork and add three-quarters of crushed raspberries to frosting for a pink swirl.

5.Spread frosting over loaf, drizzle with remaining crushed raspberries and top with fresh raspberries to serve.

SIX QUICK QUESTIONS

Caro to Corrie: St Valentine’s Day this week. What’s your favourite romance movie

Corrie to Caro: The Superbowl half-time show: thoughts?

Caro to Corrie: St Valentine’s Day this week. Who is your favourite romance writer

Corrie to Caro: What has been your drink of the month

Caro to Corrie: What’s your new year’s resolution – and how’s it going

Corrie to Caro: Of all the little things that get broken in your life what is the most annoying