We read and respond to your feedback and questions - if you would like to be involved with The Mail Bag, send us a message on Instagram, Facebook or email us at [email protected].

ON THIS EPISODE:

Why Melbourne is having a revival

It’s VCE exam time – Caro and Corrie reflect on their memories (and nightmares!)

An extended BSF

What is the best time of the year for the AFLW season to be played?

We recognise a couple of important 83rd birthdays

Upcoming fashion trends

**CHRISTMAS PODCAST SPECIAL**

Live from The Continental Hotel, Sorrento.

- Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry

- $70 (includes drink on arrival and pass-around food)

- Wednesday, December 17, 5.30pm-7.30pm

- The Continental Hotel, Sorrento

- CLICK HERE FOR TICKETS

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: Heather Rose’s A Great Act of Love

SCREEN: CARO HAS A STAGE & SCREEN: Rebecca by Daphne du Maurier

FOOD: CORRIE HAS A RECIPE: Creamy Lemon Linguine by Letita Clark’s ‘For The Love of Lemons’

Ingredients

• 200g linguine

• 2 medium egg yolks

• 100g mascarpone

• 2 tbsp finely grated pecorino or veggie equivalent

• Finely grated zest 1 lemon, plus half its juice

• 30g unsalted butter

• 2-3 basil leaves, torn

• Extra-virgin olive oil to serve

Method

1. Cook the pasta in a large saucepan of well-salted boiling water until al dente (7-8 minutes). Drain the pasta, reserving a little of the cooking water just in case the sauce needs it (although I rarely need it here). Return the pasta to the pan.

2. Meanwhile, mix together the egg yolks, mascarpone, pecorino and lemon zest and juice in a bowl. Add a pinch of salt and the butter and set aside.

3. Throw the sauce into the pan of drained pasta and stir vigorously over the lowest heat, tossing the linguine well until every strand is coated and saucy. Taste for seasoning, adding more salt or lemon juice if you see fit. Add the torn basil leaves, stir quickly, then serve with a drizzle of extra-virgin olive oil.

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

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: What does the AFLW need to do to lift audiences

Caro to Corrie: Which Australian celebrates a 83rd birthday this week and remains hardworking and relevant – and still with something new to say

- Congratulations to Helen Garner for winning the 2025 Bailie Gifford prize - https://www.theguardian.com/books/2025/nov/05/helen-garner-diaries-how-to-end-a-story-baillie-gifford-prize-for-nonfiction

Corrie to Caro: What international standardisation would simplify international travel

Caro to Corrie: Which American celebrates a 83rd birthday in two weeks and remains hardworking and relevant – and still with something new to say

Corrie to Caro: This week’s Melbourne Cup – how do you rate your level of interest

Caro to Corrie: Who’s your biggest fashion guru at the moment, and what trends is she predicting

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 has stood out for you about Le Louvre jewellery heist?

Caro to Corrie: What government agency v The people stoush are you watching with interest

Corrie to Caro: What Cecil Beaton fact shocked you after seeing a new retrospective at the National Portrait Gallery

Caro to Corrie: Which November doco release are you looking forward to seeing

Corrie to Caro: What progressive fashion movement has dismally failed

- Recommendation from Corrie on the back of this - https://www.instagram.com/molliecampsie/?hl=en

Caro to Corrie: What’s your latest podcast find

The Cocktail Cabinet: Myles discusses Gin

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: Jonathan Coe's The Proof of My Innocence

SCREEN: Corrie to review The Diplomat Series 3 Netflix

FOOD: Corrie has a Recipe: Dark Chocolate, Ricotta, Coconut and Lime Cake by Sabrina Ghayour

Caro and Corrie discuss all the feedback and correspondence in the Mail Bag!

ON TODAY’S SHOW

- Caro’s travel review from the UK

- The latest on the AFL Commission, with Craig Drummond earmarked to be the next Chairman

- The Royal Family crisis continues

- Gin with Myles Thomson from the Prince Wine Store

- The new John & Yoko documentary – One to One

- Corrie’s latest podcast find

ITEM 1: More Travel Tales – Caro’s UK report

- Best Sight – Charlston Farmhouse

- Best Gallery, Church or Garden – Prior Park and Clissold Park

- Best Surprise – The food is extraordinary

- Best Retail Purchase – NRBY clothing… and a lamp

- Best Visiting London Tip – Check what’s on before you go – and keep a day or two spare, plan nothing for those days

- Best Travel Wardrobe tip – travel light! Have a good pair of sneakers

Corriew discusses the 50-year anniversary of her father’s passing – Graham Perkin

ITEM 2: Craig Drummond tipped to be the new AFL Chairman, providing the clubs tick off on it

ITEM 3: Royal Family’s Andrew and Fergie Crisis continues

- Caro reports on the Fleet Street coverage and mood on the streets

ITEM 4: The Cocktail Cabinet: Myles discusses Gin

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: Jonathan Coe's The Proof of My Innocence

SCREEN: Corrie to review The Diplomat Series 3 Netflix

FOOD: Corrie has a Recipe: Dark Chocolate, Ricotta, Coconut and Lime Cake by Sabrina Ghayour

S E R V E S 8

* 3 eggs

* 175g (Goz) caster sugar

* 1 heaped teaspoon vanilla bean paste

* finely grated zest of 2 unwaxed limes

* 250g (9oz) ricotta cheese

* 100g (3 ½ oz) butter, melted

* 100g (3 ½ oz) ground almonds

* 50g (1%oz) desiccated coconut

* 100g (3 ½ oz) plain flour

* 1 teaspoon baking powder-

* 150g (S ½ oz) dark chocolate chunks

* 2 handfuls of dried coconut strips

Preheat the oven to 180°C, 160°C fan (350°F), Gas Mark 4.

Line a 22cm (8 ½ inch) round springform cake tin with

baking paper.

Beat the eggs, sugar, vanilla and lime zest together in a large

mixing bowl until well combined, then beat in the ricotta.

Mix in the melted butter, followed by the ground almonds and

desiccated coconut. Add the flour, baking powder and dark

chocolate chunks and mix until evenly combined.

Pour the batter into the lined tin and smooth the surface, then

scatter with the dried coconut strips. Bake for 1 hour until

a skewer or knife inserted into the centre comes out clean.

Remove from the oven and leave to cool completely in the tin

before slicing and serving.

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 has stood out for you about Le Louvre jewellery heist?

Caro to Corrie: What government agency v The people stoush are you watching with interest

Corrie to Caro: What Cecil Beaton fact shocked you after seeing a new retrospective at the National Portrait Gallery

Caro to Corrie: Which November doco release are you looking forward to seeing

Corrie to Caro: What progressive fashion movement has dismally failed

- Recommendation from Corrie on the back of this - https://www.instagram.com/molliecampsie/?hl=en

Caro to Corrie: What’s your latest podcast find

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:

Julie - I am, I am , I am by Maggie O’Farrell

Anna: The Predicament by William Boyd

SCREEN:

Corrie: Morning Wars, Season Four (Apple TV)

Anna: Victoria Beckham (Netflix)

FOOD:

Julie: Vogue Living Chocolate Brownies

145g butter

1 cup sugar

90g cocoa

2 eggs

1/2 cup plain flour

1/2 cup chopped walnuts

TO SERVE:

Cocoa

Thick Cream

METHOD:

Pre-heat the over to 150 degrees. Spray a 20cm square tin with Pure & Simple. Cream the butter, sugar and cocoa until light and fluffy. Beat in the eggs, followed by the flour and fold in the chopped walnuts. Spoon the mixture into the tin and bake for 33 minutes. Do not overcook as they will dry out. Cut the brownies into squares while still hot and leave to cool in the tin.

Remove the brownies carefully with a spatula.

Place a brownie on each serving plate, dust with

Anna: Chicken Alla Romano

(recipe to come)

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

Corrie to Julie: What’s your best new skincare discovery

Corrie to Anna: What’s your travel tip-turned perfect hostess gift

Anna to Corrie: Where do you stand on Prince Andrew

Corrie to Anna: Which new release by your favourite Ab Fab star is on your reading wish-list

Corrie to Julie: What’s your one piece of Spring Racing Carnival fashion advice

Julie to Corrie: Marsha, Jan or Cindy

The Cocktail Cabinet: Myles discusses Rieslingswww.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

⁠Wittmann Estate Riesling 2023⁠⁠

Dr Loosen Dr L Dry Riesling 2024⁠