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ON THIS EPISODE

KITCHEN CONFIDENTIAL

Or, why kitchens are our world, especially at this time of year

Although we love winter cooking, Spring and Summer are big for both of us in terms of cooking, feasting, having people around the table, Christmas, Summer entertaining etc

What tips have we learned after all these years ie how NOT to spend an entire beautiful beach day in the kitchen

Introducing Virginia Trioli’s book A Bit On The Side: Reflections On What Makes Life Delicious. Corrie discusses last night’s event and some take homes from Virginia

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

This week: Myles discusses a white to go with Spring asparagus and a red to go with Spring Lamb

Racine Picpoul De Pinet

BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app

BOOK: Caro has a book: We Solve Murders by Richard Osman

SCREEN: Corrie reviews Lonely Planet on Netflix

Thank you to Cobram Estate Olive Oil

FOOD: Corrie has a Recipe: Fennel and Zucchini Salad with Preserved Lemon Dressing by Yotam Ottolenghi

Ingredients

20g mint leaves, roughly chopped

20g dill, roughly chopped

25g chives, roughly cut into 2cm lengths

75ml olive oil

2 large (750g) fennel bulbs, trimmed, halved lengthways and finely shaved on a mandolin or by hand

2 (420g) courgettes, trimmed and finely shaved on a mandolin or by hand

1 tbsp lemon juice

1½ tsp fennel seeds, toasted and roughly crushed with a pestle and mortar

1½ tsp pink peppercorns, roughly crushed with a pestle and mortar

salt and black pepper

For the preserved lemon dressing:

40g preserved lemon (1-2 lemons), pips discarded and flesh and skin roughly chopped (35g)

½ (20g) small shallot, roughly chopped

1 garlic clove, crushed

2½ tbsp olive oil

METHOD:

Make the dressing by putting the preserved lemon, shallot, garlic and lemon juice into the small bowl of a food processor and blitzing until finely chopped. With the machine running, gradually add the oil and blitz for 1–2 minutes more, until completely smooth. Transfer to a small bowl.

Put all the herbs, 4 tablespoons of oil and a pinch each of salt and pepper into the food processor and pulse to finely chop. Add the fennel, courgette, lemon juice, ⅔ teaspoon of salt and a good grind of pepper to a large bowl and mix well to combine. Set aside for 5 minutes to soften, then add the herb mixture and toss together well.

Transfer half the salad to a large plate, and spoon over half the dressing and half the fennel seeds and pink peppercorns. Repeat once more, drizzle with the last tablespoon of oil and serve right away.

DID YOU SEE THAT? We discuss King Charles’ upcoming trip to Australia 

SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app

CORRIE TO CARO: What mother-daughter moment touched your heart this week

CARO TO CORRIE: What mother-daughter moment touched your heart this week

CORRIE TO CARO: In this week of local council elections what has most ground your gears

CARO TO CORRIE: What’s your latest Wordle whinge

CORRIE TO CARO: What email came out of the blue this week and shocked and devastated you?

CARO TO CORRIE: What’s the latest on the musical public toilet’s hit parade

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

ON TODAY’S SHOW:

Email us at [email protected]

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod 

Item 1: What Time/Day/Week Is It?

Daylight saving, how we coped with the change

The challenges of Australia having different time zones

The challenges of Australia having different school and public holidays

Item 2: Can Girl Power win elections

Liz Cheney, former Republican senator, last week endorsed Democratic VP Kamala Harris for president of the US. Confusing times in the US

The impact of Girl Power. How women are making a difference

Is gender balance still a thing

Any lessons for the forthcoming 2025 Australian election ie Bring Out Your Women!

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au – This week: Myles discusses rum

BSF brought to us by RED ENERGY. Owned by Snowy Hydro, a renewable energy leader. 

BOOK: Caro has a book: Agatha Christie

SCREEN: Corrie and Caro discuss Night Sleeper on Stan ….and other rail thrillers we love

FOOD: Corrie has a Recipe: Prosciutto Wraps

24 baby green beans, topped and tailed

Micro salad leaves or wild rocket, chopped

3 tablespoons toasted pine nuts

3 tablespoons grated parmigiano reggiano

1-2 tablespoons extra virgin olive oil

Juice of one large lemon 

12 thin slices prosciutto

DRESSING:

1 tablespoon balsamic vinegar

3 tablespoons extra virgin olive oil

Pinch of dried chilli flakes

1 teaspoon chopped garlic

1-2 tablespoons chopped parsley

Put dressing ingredients in a bowl and whisk.

Place beans in a bowl, cover with boiling water , leave for 1 min then drain with cold water

Combine beans, leaves nuts and parmesan, Drizzle with olive oil and lemon juice, season. Lay out prosciutto slices put a handful of bean mix on each slice then roll up. Drizzle with dressing just before serving. 

This will make 12-24 roll-ups, depending on how much prosciutto you use for each parcel. 

DID YOU SEE THAT? Coverage of October 7 –

Mark Leibler’s article in the Weekend Australian

Josh Fydenberg’s article in the Weekend Australian

George Brandis’s article in The Age                              

SIX QUICK QUESTIONS

CORRIE TO CARO: How did you cope with your first weekend without footy

CARO TO CORRIE: Which long-time Crush continues to be your long-time Crush

CORRIE TO CARO:  What recent survey has nenewed your faith in Victoria

CARO TO CORRIE: Whose newly-released memoir will you NOT be reading

CORRIE TO CARO:   What is your most irritating kitchen chore

CARO TO CORRIE: What most irritating kitchen chore did you tackle on the weekend 

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

ON TODAY’S SHOW:

A Grand Final Review

The Chris Fagan story

Why Caro wouldn’t be surprised if Dean Cox is coaching Sydney in the next couple of years

Bridget Jones Diary 4

Who did Caro liaise with at the AFL Grand Final function?

Email us at [email protected]

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Item 1: Grand Final

-       The Brisbane story

-       The Chris Fagan story

-       The Sydney collapse story

Item 2: Vale Dame Maggie Smith

-       Maggie Smith’s acting career

-       Her impact on literature: bringing characters to life on the Big Screen

-       Some great Maggie quotes

-       Some great Maggie roles

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

This week: The Young Guns Myles discusses next gen mixed dozen

BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app

BOOK: Caro has a book: Beautiful Ruins by Jess Walter

SCREEN: Corrie has a Screen: Bank of Dave on Netflix

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Corrie has a Recipe: Avocado and Caviar dip

2-3 avocado

White or Brown onion, chopped finely

Twist of lemon juice

Mix it all up with a squeeze of lemon juice and top with caviar

DID YOU SEE THAT? Bridget Jones Diary 4 is coming!

SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app

CORRIE TO CARO: Who did you shamelessly ingratiate yourself with at this year’s Grand Final

CARO TO CORRIE: Which just-released report shocked you

CORRIE TO CARO:  What’s the new Spring plant you’ve fallen in love with

CARO TO CORRIE: What Kris Kristofferson movie have you never seen and are now determined to see

CORRIE TO CARO:  What’s the latest cost-cutting move implemented by your household

CARO TO CORRIE: What traditional habit of a lifetime are you not prepared to break

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

ON TODAY’S SHOW

- It’s Grand Final week!

- Why Port Adelaide are a watch for Caro

- Changing roles in the media landscape

- Meryl Streep’s powerful comments re: women’s rights in Afghanistan

Email us at [email protected]

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod 

Grand Final, Here We Come

- Caro’s Sydney Prelim Finals week

- Grand Final week in Melb

- Brownlow Medal night

- The romance of the (ex-Melb teams) Swans v Lions match-up

- Caro’s tips on who to watch on The Big Day

THE COCKTAIL CABINET – brought to us by Prince Wine Store. Bringing Melburnians the greatest wine in the world. Prince Wine Store dot com dot au.

This week: Which wine to drink while watching the Grand Final on the telly.

BSF brought to us by RED ENERGY.

BOOK: Corrie has a book: Kitchen Sentimental by Annie Smithers (non-fiction)

SCREEN: Corrie and Caro discuss a Screen: Slow Horses (series 4) on Apple TV

FOOD: Caro has a Recipe: Mediterranean baked fish with tomato and fennel

Serves 4

2 large fennel bulbs, thinly sliced (500g) plus the fronds for garnish

5 garlic cloves, thinly sliced

3 tbsp olive oil

2 tsp cumin seeds, toasted and lightly crushed

2 tsp fennel seeds, toasted and lightly crushed

1 tbsp tomato paste

150ml ouzo

600g peeled and chopped plum tomatoes

1 tsp caster sugar

2 tbsp thyme leaves, picked, plus extra for garnish

2 strips of shaved lemon peel

600g fish cut into 4cm chunks

200g sheep’s milk feta, broken into 2cm chunks

60g unsalted butter

1 tsp chilli flakes

2 tsp lemon juice

Salt & pepper

Preheat the oven to 220ºC.

In a large frying pan sauté the fennel and garlic in the olive oil on a medium heat for about 10 minutes or until softened. Add the cumin and fennel seeds and cook for another minute. Stir in the tomato paste and then add the raki or ouzo. Allow this to bubble away for a couple of minutes. Mix in the tomatoes, sugar, half of the thyme, the lemon skin, 1 teaspoon of salt and some black pepper and stir well. Simmer gently until the sauce thickens, 15-20 minutes, adding a little extra water if it goes much thicker than your typical pasta sauce. Taste and add salt and pepper accordingly. Remove from the heat and discard the lemon peel.

Divide the hot sauce evenly between four individual casserole dishes or small pans. Alternatively, use one large dish. Season the sea bass pieces with salt and pepper and dot them inside, skin side down. Arrange over the squid followed by the prawns. Press the feta pieces around the fish so that they are also slightly submerged in the sauce. Finish with the remaining tablespoon of thyme leaves. Place on the top shelf in the oven 8-12 minutes, depending on the size of your dishes, or until the seafood is just cooked, the sauce bubbles nicely and the cheese turns golden.

Just before the casseroles are done, melt the butter in a small frying pan until it starts to foam. Add the chilli and cook until the butter just begins to brown. Pour in the lemon juice, stir and remove from the heat. Spoon this over the hot casseroles as soon as they come out of the oven. Sprinkle with the fennel fronds and serve hot with bread on the side.

DID YOU SEE THAT? Meryl Streep on how a female cat has more rights than women in Afghanistan

SIX QUICK QUESTIONS for Red Energy.

CORRIE TO CARO: What did you do at the MCG on Saturday night that you haven't done for more than a decade

CARO TO CORRIE: Which forthcoming Summer movie are you desperate to see

CORRIE TO CARO:  What new book will you take comfort in straight after the grand final

CARO TO CORRIE: What Red Carpet fashion phenomenon have you recently observed

CORRIE TO CARO:  While reading about Keith Urban and his forthcoming Aussie tour, what did you suddenly realise

CARO TO CORRIE: What’s your Brownlow Red Carpet fashions 3,2, 1

ON THIS WEEK’S SHOW

-       Footy finals roundup

-       The US Presidential debate

-       Our thoughts on the Emmy’s

-       Is this the way Dusty wants to go out?

-       When is it appropriate to toot your horn?

Email us at [email protected]

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod

Item 1:  Footy finals roundup

-       All the fallout from the weekend of footy

Item 2:  The US Presidential debate and why the cats and dogs of Springfield are in hiding

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

BSF brought to us by Red Energy

BOOK: Caro has a book: The Sportswriter by Richard Ford

SCREEN: Caro has a Screen: The Perfect Couple on Netflix

Thank you to Cobram Estate Olive Oil

FOOD: Corrie has a Recipe: From the new Ottolenghi cookbook Comfort: Linguine with miso butter, shitake and spinach 

190g dried linguine (or spaghetti)

1tbsp olive oil

10g unsalted butter, fridge-cold, cut into 2cm cubes

1banana shallot, finely chopped (75g)

150g fresh shiitake mushrooms, roughly sliced 3garlic cloves, crushed

50g white miso paste

1tsp light soy sauce

I tbsp Chinkiang black (or malt) vinegar

150g baby spinach leaves salt and black pepper

To serve shichimi togarashi (or chilli flakes) lemon or lime wedges

The butter, miso and cooking water al combine to emulsify and coat the linguine here in the most comforting of al sauces. It's totally creamy without the use of any cream, and is perfect for an easy mid-week supper.

Ingredients note: The suggestion to add togarashi - the Japanese 7-spice mix - feels fusion and works well, but some regular chili flakes and a really (really!) good crack of black pepper works brilliantly too.

Serves 2

Bring a large saucepan with 2litres of water to the boil. Ad 1teaspoon of salt, followed by the pasta, and cook until al dente. Drain, saving 200ml of the cooking water.

Meanwhile, put the oil and 15g of the butter into a large sauté pan and place on a medium-high heat. Add the shallot and cook for about 5minutes, until soft but not taking on any colour. Add the mushrooms, along with a good grind of pepper, and cook for about 7minutes, until the moisture has evaporated and they are starting to brown. Add the garlic, miso, soy sauce and vinegar and stir for about 30 seconds until combined. Add the reserved pasta-cooking water, mxi well and bring to a simmer. Reduce the heat to medium and, keeping the mixture at a good simmer, ad the remaining 85g of butter piece by piece, stirring constantly until the sauce has emulsified and thickened slightly: this should take about 3minutes.

Return the cooked pasta to the pan, toss for 30 seconds, then add the spinach. Toss and turn for a minute, until it has wilted, then serve with a generous shake of shichimi togarashi (or chili flakes and a few extra grinds of pepper) and lemon or lime wedges alongside for squeezing.

DID YOU SEE THAT? We discuss ‘The Apprentice’ – the new film about Donald Trump which has been seen at the Cannes Film Festival

SIX QUICK QUESTIONS for Red Energy

CORRIE TO CARO: Is banning 14-year-olds from social media a pipe dream?

CARO TO CORRIE: Speaking of media, what’s the latest interesting piece of info you’ve discovered about Rupert Murdoch and his family

CORRIE TO CARO:  Are you disappointed in Dustin Martin?

CARO TO CORRIE: What’s your Emmys Red Carpet fashions 3,2, 1

CORRIE TO CARO: On what occasion is it ever appropriate to toot?

CARO TO CORRIE: What’s your latest retail whinge

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

ON TODAY’S SHOW

-       Live from Red Energy!

-       Date night at the footy – Caro and Corrie went to watch the Hawks

-       Our wrap of the first week of finals footy

-       James Packer and Lachlan Murdoch discussion

-       Has Sydney become the cultural capital of Australia?

THANKS TO RED ENERGY - owned by Snowy Hydro, a renewable energy leader.

Email us at [email protected]

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod

Item 1:  Footy finals roundup

The stories, the surprises, the worries, the heroes, the ridiculous

Item 2:  Australian Story on the ABC 3-part series, first one went to air this week. Making Lachlan Murdoch by journalist and author of ‘Successor: The High Stakes of Lachlan Murdoch. He is also the producer and writer behind the successful podcast Rupert, The Last Murdoch

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson – Search Prince Wine Store dot com dot au. This week: the Iberian Peninsula Mixed Dozen

BOOK: CARO has a book:  The Guest By Emma Kline

SCREEN: CORRIE has a Screen: A Spy Among Friends on Britbox

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: CARO has a Recipe: Thai Red Salmon Curry

DID YOU SEE THAT? CORRIE discusses Melbourne’s theatre history – has Sydney become the cultural capital of Australia without us even noticing?

SIX QUICK QUESTIONS for RED ENERGY - owned by Snowy Hydro, a renewable energy leader.

CORRIE TO CARO:  What artistic interview intrigued you this week

CARO TO CORRIE: What artistic announcement intrigued you this week

CORRIE TO CARO: What was it about Bill Shorten's resignation that fascinated you?

CARO TO CORRIE: Which Royal Family member has most surprised you this year?

CORRIE TO CARO: What has most worried you about the Melbourne battle for the new Mayor?

CARO TO CORRIE: What shopping mistake do you keep on making, week after week

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

THANK YOU RED ENERGY FOR HOSTING US

CORRIE TO CLOSE  

ON THIS EPISODE:

- Father’s Day & a weekend without footy

- The fallout with Christian Petracca and Melbourne

- Why are wives and partners often blamed when there’s controversy?

- Caro’s shoutout for her editor of the last 3 decades

Send through feedback [email protected]

Follow us on socials:

Facebook.com/dontshootpod

Instagram: @Dontshootpod

Twitter: @Dontshootpod

When a man’s in trouble, blame the woman

Unpacking the Christian Petracca story – the impact of his injury on his life, and his fiancé Bella Beischer – and the trip to Noosa

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: A deep-dive into Myles’ Spring Mystery Box

Baron Jacques Cremant de Bourgogne Brut NV

Two Tonne STH Pinot Noir 2023

BSF:

BOOK: Corrie has a book: Cherrywood by Jock Serong

SCREEN: Caro has a Screen –Rebus on SBS ON DEMAND

Thank you to Cobram Estate Olive Oil

FOOD: Corrie has a recipe: Apricot and Almond Cake from the Hamilton and Alexandra College cookbook More Food With Friends

Prep time: 15 minutes

Cooking time: 40 minutes

Serves: 8-10

150g juicy dried apricots

250ml cold water

2 cardamom pods, cracked

200g ground almonds

50g fine polenta

1 teaspoon baking powder, gluten free if required

150g caster sugar

6 large eggs

2 teaspoons lemon juice

1 teaspoon rosewater non stick cooking spray

To decorate

2 teaspoons rosewater or apricot jam

I teaspoon lemon juice

2½ teaspoons finely chopped pistachios

Put the dried apricots together with the cracked cardamom pods and seeds into a small saucepan and cover with the cold water. Bring to the boil and bubble for 10 minutes, checking occasionally that the pan hasn't run out of water.

Remove from the heat and let the apricots cool.

Preheat the oven to 180°C. Grease the sides of cake tin and line the bottom with baking paper.

Remove five dried apricots and tear them in half for later use and make sure you also remove the cardamom husks, but leave the seeds in the pan.

Scrape the remaining apricot mixture into a food processor with the ground almonds, polenta, baking powder, caster sugar and eggs and blitz until well combined.

Open the food processor, scrape down the sides and add two teaspoons of lemon juice and the rosewater and blitz again.

Scrape the mixture into the prepared tin, smooth the top, arrange the apricot halves around the circumference and pop in the oven to bake for 40 minutes. If the cake is browning up at the 30 minute mark, pop some alfoil loosely on the top.

When it is ready, the cake will be coming away from the edges of the tin and a skewer will come out clean when tested.

Place the cake in it's tin on a wire rack. If using apricot jam, just warm it a little to make it easier to spread. Stir in a teaspoon of lemon juice to jam and brush over the surface of the cake.

Sprinkle the chopped pistachios over the top and leave the cake to cool in the tin.

Cook's tip

Store in an airtight container for 5-7 days or in the fridge if the weather is hot. The cake can also be frozen successfully for up to three months

DID YOU SEE THAT? Priscilla, Queen of the Desert has turned 30

SIX QUICK QUESTIONS for Red Energy

CORRIE TO CARO: What Saturday newspaper institution has completely dropped the ball this week

CARO TO CORRIE: Apart from the Harbor, the Opera House, the beaches – and just about everything else we love about Sydney – what else does Sydney do really, really, well

CORRIE TO CARO: What favorite long-term relationship of yours is about to break up and is leaving you bereft

CARO TO CORRIE: What might history show was a turning point in the US 2024 presidential election

CORRIE TO CARO: What was your most fascinating conversation at the all-Australian function last week

ON THIS WEEK’S SHOW

-       Our wrap of the 2024 AFL Home and Away season

-       The sad passing of Sam Landsberger

-       The challenges school teachers are facing

-       The big issues to watch in AFL land over the next few months

-       A great asparagus risotto recipe

Email us at [email protected]

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod

Dramatic end to the 2024 home-and-away season

-       The week started with Tuesday morning’s news of the death of Sam Landsberger

-       Caro reflects on Sam, his career and contribution

-       When sports journalism loses its finest

-       Season 2024:

·      the surprises – and which teams shocked and amazed

·      the heroes and villains

·       the big stories and issues

·       AFL HQ performance

·      Toward the Finals series

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wines to accompany Spring asparagus

BSF brought to us by Red Energy

BOOK: Caro has a book: Absolutely and Forever by Rose Tremain

SCREEN: Corrie has a Screen – Take My Hand on general cinema release

Thank you to Cobram Estate Olive Oil

FOOD: Corrie has a recipe: Sylvia Fountaine’s Asparagus Risotto via feastingathome.com

DID YOU SEE THAT? CORRIE discusses this article on Mamamia.com.au

'I've been a teacher for 30 years. Now, I'd rather work at McDonalds than step into a classroom again.'

SIX QUICK QUESTIONS for Red Energy

CARO TO CORRIE: What was your big takeaway from last week’s Democratic National Convention in Chicago

CORRIE TO CARO: What AFL stories are going to dominate the off season?

CARO TO CORRIE: What is your secret Sydney pleasure

CORRIE TO CARO: It’s a perennial question of ours, but what is your favourite first sign of Spring?

CARO TO CORRIE: What is your favorite first sign of Spring

CORRIE TO CARO: What was your greatest piece of luck this week

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

ON TODAY’S SHOW:

-       The wither of Australian free-to-air TV

-       The challenges the alcohol and hospitality industries are facing

-       Bernard Tomic’s latest indiscretion

-       Our wrap of the Logies

-       Why we are looking forward to the John Farnham documentary

If you have feedback, comments or suggestions, email us:

[email protected]

 Wither Australian free-to-air TV?

Despite the joy and upbeat Logies awards night, our broadcasters are at the crossroads of either keeping a steady course and risking further plummeting of audience numbers OR they redefine their organisations, their offering, their branding - and try something new

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Unpacking the Distributor Tasting cocktail cabinet

BSF brought to us by Red Energy

BOOK: Corrie has a book: Broccoli and Other Love Stories By Paulette Whitney

SCREEN: Caro has a Screen – Presumed Innocent

Thank you to Cobram Estate Olive Oil

FOOD: Caro has a recipe: Beef tagliata - Italian recipes by GialloZafferano

Ingredients:

Entrecôte 28 oz (800 g) - (sirloin)

Arugula ¾ cup (100 g)

Cherry tomatoes ¾ cup (100 g)

Salt to taste

Black pepper to taste

Extra virgin olive oil to taste

Method:

To prepare sliced beef tagliata with arugula and cherry tomatoes, make sure to take the piece of entrecôte out of the fridge at least one hour before cooking, as the meat must not be cooked cold. Wash and dry the arugula well. Then wash and cut the tomatoes in half 

1. Move on to the meat: remove the fat (if present) from the surface 2, then divide the piece of meat into slices about 1 ½” (4 cm) thick 3. Heat the grill and let it warm up nice and hot. When the grill is hot, lay a piece (or maximum two) of meat 4, then reduce the heat, to medium-high and cook for about 3 minutes on that side. Then you can turn the meat with tongs (do not use a fork, so as not to pierce it and let the juices come out) and cook for another 3-4 minutes 5. To ensure that the cooking is rare, you can use a kitchen thermometer 6: when the core temperature is around 125-129° F (52-54° C), the meat is ready. Take it off the grill and leave it on the cutting board for a minute to let it rest and retain its juices 7 (if you have to leave it longer, cover it with aluminum foil). Then cut crosswise to obtain several slices with a sharp non-serrated knife 8. Arrange a bed of arugula on a serving plate, the beef tagliata, and some tomatoes 9. A drizzle of oil, flakes of salt (or coarse salt) and freshly ground pepper. and your sliced beef tagliata with arugula and cherry tomatoes is ready to be served!

DID YOU SEE THAT? Bernard Tomic’s latest indiscretion

SIX QUICK QUESTIONS

CARO TO CORRIE: What TV show deserved a Logie in 2024

CORRIE TO CARO: What was the Australian television game changer at the 2024c Logies

CARO TO CORRIE: What new movie are you desperate to see

CORRIE TO CARO: What 2024 award-winning show are you now desperate to see

CARO TO CORRIE: What 2024 award-winning show are you still keen to avoid

CORRIE TO CARO: What schmaltzy Logies moment was completely justified

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

CARO TO CLOSE  

ON TODAY’S SHOW:

Caro’s trip

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wines from Brittany

(Notes to come)

BOOK: Caro has a book: The First Friend by Malcolm Knox

SCREEN: Caro has a Screen – The Ministry of Ungentlemanly Warfare

Thank you to Cobram Estate Olive Oil.

FOOD: Corrie has a recipe: Joe’s BBQ Portuguese Prawns

(Recipe to come)

DID YOU SEE THAT? Corrie discusses the USA election & Kamala Harris’s impact on the youth vote

SIX QUICK QUESTIONS for Red Energy

CORRIE TO CARO: What surprised you about Monday’s Four Corners report on bad behaviour at Channel 7

CARO TO CORRIE: What surprised you about Monday’s Four Corners report on bad behaviour at Channel 7

CORRIE TO CARO: What was your most problematic overseas purchase

CARO TO CORRIE: What do you wish you’d purchased for your weekend in Byron Bay

CORRIE TO CARO: What were 3 great things about the Margate Soul Festival

CARO TO CORRIE: What were 3 great things about the Byron Writers Festival

Thank you Red Energy, Prince Winestore and Cobram Olive Oil