Don't Shoot The Messenger

SIX QUICK QUESTIONS

Corrie to Caro: Should Grace Tame have worn her anti-Murdoch t-shirt to the Australian of the Year event?

Caro to Corrie: Which anniversary this week struck home

Corrie to Caro: Do you approve of the new Australian Open experience?

Caro to Corrie: If you were tech-savvy, what would you like to invent?

Corrie to Caro: What gets harder as you get older?

Caro to Corrie: Two words, one question: Who’s Back?

BSF – brought to us by Red Energy.

BOOK:

Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd

Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst

SCREEN:

Caro on her Best Screen of Summer 2024-5: A Real Pain

Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus

FOOD

Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio

Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake

450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted

3 teaspoons baking powder, sifted

345 g (12 oz/1½2 cups) caster sugar

4 eggs

250 ml (8½ fl oz/1 cup) sunflower oil

1 tablespoon limoncello

1 teaspoon natural vanilla extract

250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing

250 g (9 oz/2 cups) icing (confectioners') sugar, sifted

3 tablespoons mascarpone, at room temperature

2 tablespoons orange juice

100 g (3½ oz) coconut flakes, toasted enough for 8-10

Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper.

Combine the flour, baking powder and caster sugar in a large bowl and mix well.

In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated.

Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray.

To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips.

Transfer to a large plate and top v

with the toasted coconut.

This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving).

THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking

White Wine - Racine Picpoul de Pinet 2022

Departed Spirits Green Apple Vodka (500ml) 37%

Mountain Culture Status Quo Can 355ml

Is it reasonable to be upfront and honest if you are 'WFB' (Working From Beach)?

ON THIS EPISODE

Caro’s take on the news in footy – Jamarra Ugle-Hagan’s absence from Bulldogs’ training, the Luke Sayers scandal

Summer’s biggest news story: Donald Trump’s First Week

THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking

White Wine - Racine Picpoul de Pinet 2022

Departed Spirits Green Apple Vodka (500ml) 37%

Mountain Culture Status Quo Can 355ml

BSF – brought to us by Red Energy.

BOOK:

Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd

Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst

SCREEN:

Caro on her Best Screen of Summer 2024-5: A Real Pain

Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus

FOOD

Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio

Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake

450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted

3 teaspoons baking powder, sifted

345 g (12 oz/1½2 cups) caster sugar

4 eggs

250 ml (8½ fl oz/1 cup) sunflower oil

1 tablespoon limoncello

1 teaspoon natural vanilla extract

250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing

250 g (9 oz/2 cups) icing (confectioners') sugar, sifted

3 tablespoons mascarpone, at room temperature

2 tablespoons orange juice

100 g (3½ oz) coconut flakes, toasted enough for 8-10

Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper.

Combine the flour, baking powder and caster sugar in a large bowl and mix well.

In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated.

Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray.

To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips.

Transfer to a large plate and top v

with the toasted coconut.

This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving).

SIX QUICK QUESTIONS

Corrie to Caro: Should Grace Tame have worn her anti-Murdoch t-shirt to the Australian of the Year event?

Caro to Corrie: Which anniversary this week struck home

Corrie to Caro: Do you approve of the new Australian Open experience?

Caro to Corrie: If you were tech-savvy, what would you like to invent?

Corrie to Caro: What gets harder as you get older?

Caro to Corrie: Two words, one question: Who’s Back?

We talk Spanish Wines, thanks to the Prince Wine Store.

Thanks to the Prince Wine Store, we discuss American alcohol.

In this episode from 2024, we discussed wines to go with Spring Lamb.

Join Caro, Corrie, Anna Barry and Myles Thomson for the Cocktail Cabinet, on the day of our 300th episode celebration!

While Caro and Corrie have a break, listen back to the Cocktail Cabinet - this is from Episode 328.

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: The Prelim Finals Assortment Myles discusses one great drop from Queensland, Adelaide, NSW and Geelong