Don't Shoot The Messenger

ON THIS EPISODE

-       Corrie is joined by Anna Barry and Jake Niall in studio

-       Dustin Martin’s retirement

-       The Hawthorn racism investigation and court hearing

-       Our favourite moments so far from the Paris Olympic Games

-       The most consequential AFL/VFL match in history

-       The one person in football Jake Niall would like to interview

For feedback and correspondence:

Email: [email protected]

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THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week’s recommendations:

Warres LBV 2009 Port

BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

BOOK: Anna has a book: Caledonian Road by Andrew O’Hagan

SCREEN: Jake has a Screen – 1970: The Final Story

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: Anna has a recipe: Nigella’s Whole Chicken Roasted In a Pot

DID YOU SEE THAT? Simone Biles’ GOAT status                                       

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.

CORRIE TO JAKE: What is the show you described the other day as “just about the best thing I’ve seen on Netflix”

CORRIE TO ANNA: Which international star are you hoping to see in October

ANNA TO JAKE: If you could interview one AFL or VFL footballer, who would it be

CORRIE TO ANNA: If you could go back to one place in Ireland, where would it be

ANNA TO CORRIE: If you could have one session at the pub with a 20th Century writer who is no longer with us, who would it be

CORRIE TO JAKE: If you weren’t a footy writer, which other job in a newspaper office would you like to do

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

Gabrielle Poy from the Prince Wine Store joins us in studio to discuss French Reds and the French 75.

ON TODAY’S SHOW

-       Special guest, Steve Perkin, joining Corrie this week!

-       Steve speaks about his career in journalism & as the producer of the Footy Show during its heyday

-       The journey of retirement

-       Reflecting on the Hawthorn Footy Club

-       Olympics highlights

-       Childhood memories

If you have feedback, email us at [email protected]

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.

Search Prince Wine Store dot com dot au

Gabriel Poy joins us to discuss:

The French 75 – Gin, sugar syrup and lemon

Domaine Font De Courtedune Cotes Du Rhone Village 2022

Domaine Font De Couredune Chateauneuf Du Pape 2021

BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

BOOK: Steve has a book: James Patterson’s Alex Cross novels

SCREEN: Corrie has a Screen – Find Me Falling with Harry Connick Junior 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: Steve has a recipe: Maple, chilli and cumin lamb shanks

SERVES 8 PREP AND COOK TIME 2 HOURS 30 MINUTES

1 tablespoon extra virgin olive oil

8 (1.6kg) trimmed lamb shanks

1 (200g) large onion, chopped coarsely 3 cloves garlic, chopped

1 tablespoon cumin seeds

2 ½ cups (625ml) chicken stock

⅓ cup (80ml) pure maple syrup 3 teaspoons dried chilli flakes

2 x 400g cans chickpeas, drained, rinsed 1 bunch (750g) silver beet, stalks removed, torn ALMOND AND PEPITA SPRINKLE 2 teaspoons extra virgin olive oil ⅓ cup (65g) pepitas (pumpkin seed kernels) ¼ cup (40g) natural flaked almonds 1 Preheat oven to 200°C (180°C fan-forced). 2 Heat oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish over high heat. Cook lamb, in two batches, turning, for 10 minutes or until browned all over; transfer each batch to a large heatproof bowl.

3 Discard any excess oil from dish; reduce heat to low. Add onion, garlic and cumin seeds; cook, stirring, for 5 minutes or until onion softens. Combine stock, maple syrup and chilli flakes in a large jug; add to dish, then bring to the boil. Return lamb and any juices to dish. Cover surface of lamb mixture with baking paper cut to fit; cover with a tight-fitting lid. Transfer to oven; cook for 1 hour. Turn lamb, swapping bottom shanks to top. Return to oven; cook, covered, for a further 1 hour or until lamb is tender.

4 ALMOND AND PEPITA SPRINKLE Heat oil in a small frying pan over high heat. Add pepitas and almonds; cook, stirring, for 4 minutes or until golden. Season to taste. (Makes about ½ cup.)

5 Remove lamb from dish. Place dish on stove top over low heat; add chickpeas and silver beet and bring to a simmer over medium-high heat. Simmer, stirring, for 3 minutes or until silver beet just wilts. Return lamb to dish to warm through.

6 Serve half the lamb shank mixture topped with half the Sprinkle mixture. Transfer remaining mixtures to separate airtight containers; cool, then store.

Article Name: Maple, chilli and cumin lamb shanks

Publication: The Australian Women's Weekly

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.

CORRIE TO STEVE: You have written and had published non-fiction books – successfully – and you have two unpublished novels in your bottom drawer. Which genre is more difficult to write

STEVE TO CORRIE: If you were going to write a book, what would it be about

CORRIE TO STEVE:  Why do you spend a lot of time looking at real estate in other places

STEVE TO CORRIE: What was your Olympics Opening Ceremony highlight and lowlight

CORRIE TO STEVE: In our childhood, what was the most annoying thing I ever did to you

STEVE TO CORRIE: In our childhood, what was the meanest thing I ever did to you

Thank you Red Energy, Prince Winestore and Cobram Olive Oil.

ON THIS EPISODE:

- Caro joins us from the UK

- The attempted assassination of Donald Trump

- A special recipe from Caro’s daughter, Clementine

- Rookie travel errors from both Caro and Corrie

- Great British Films

Item 1:        

International Travel: Caro in the UK

Item 2:  International News

- The attempted assassination on Saturday of Donald Trump at a Republican rally in Butler, Pennsylvania has had a seismic impact on the 2024 US

BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

BOOK: Corrie and Caro have  a Book: The Hazlebourne Ladies Motorcycle and Flying Club by Helen Simonson

SCREEN: Corrie has a Screen - Brats s documentary on Disney +

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:  Chimichurri recipe       

Clementine's Chimichurri INGREDIENTS, which makes enough for 8:

- 3 anchovies

- 3 small garlic cloves

- 1 shallot

- 2 green or red chillis

- Half bunch parsley

- Full bunch coriander

- Zest if 1 lemon, juice of half

- 1 tablespoon capers

- 1/2 cup of olive oil

- 2tbsp sherry vinegar

- Sea salt  

(Caro served this with a Tomahawk Steak)

DID YOU SEE THAT? The Thursday Murder Club will be made into a movie          

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.

CORRIE TO CARO: What has struck you most about the change in art exhibiting since you lived in London four decades ago

CARO TO CORRIE:  What struck you most about travelling with little kids since you first did it three decades ago

CORRIE TO CARO:  What was your biggest travel rookie error this time around

CARO TO CORRIE:  What was your biggest travel error for a week away on a tropical island

CORRIE TO CARO: What has struck you most about the UK this time around

CARO TO CORRIE: What revelation by Sir Kier Starmer surprised you

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

ON TODAY’S SHOW

- Mike Sheahan co-hosting in Corrie’s absence

- Caro reflects on the treatment of Julia Gillard

- How have we rated Andrew Dillon’s first season as AFL CEO?

- A self-help book recommendation from Mike Sheahan

-  The one person Mike would like to interview

RED ENERGY. OWNED BY SNOWY HYDRO, A RENEWABLE ENERGY LEADER.

What does Mike miss most in the media?

Why the Julia Gillard play made Caroline Wilson ‘angry and ashamed’

-           Looking back at a period of time which reflects poorly on the way Julia Gillard was treated

Andrew Dillon’s comments on the umpires

-           Mike didn’t like it – but why did the CEO make those comments?

-           Either the standard previously was terrible, or it’s an ill-considered judgement

Laura Kane’s responsibility at AFL House

Mike discussed Andrew Dillon’s first season as the AFL CEO

Mike’s stint at the AFL – Caro says it was a ‘horrible time’ and Mike ‘went to the dark side’

Myles Thomson for The Cocktail Cabinet, thanks to the Prince Wine Store

Tour De France Mixed Dozen - $280

We’ve pick 3 from the mixed dozen for Myles to discuss

Trenel Macon Villages 2022 – Stage 5

La Ficelle – Stage 11

Cote Lavande – Stage 15

BSF - Book, Screen and Food – thanks to Red Energy.

Book: Mike Sheahan read ‘Letting Go’ by David Hawkins

Screen: Caro saw ‘The Bike Riders’

Mike saw a documentary on Michael Mosley – ‘Remembering Dr Michael Mosley’

Food, for Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria:  

Salmon & prawn pie in a pan | Jamie Oliver recipes

Ingredients

olive oil

1 x 270g pack of filo pastry

smoked paprika

100 g couscous

800 g ripe mixed-colour tomatoes

2 x 130g salmon fillets, skin off, pin-boned , from sustainable sources

165 g raw peeled king prawns , from sustainable sources

2 lemons

1 bunch of dill (20g)

Method

1.   Preheat the oven to 180°C/350°F/gas 4.

2.   Brush a 30cm non-stick ovenproof frying pan with olive oil and layer in three sheets of filo. Brush with oil again and dust from a height with paprika. Layer in the remaining sheets, leaving a good overhang. Brush with oil again, then sprinkle in the couscous.

3.   Finely slice the tomatoes and layer half into the pan, then season with a small pinch of sea salt and black pepper. Slice each salmon fillet into three lengthways and arrange on top, then scatter over the prawns.

4.   Finely grate over the lemon zest. Finely chop and scatter over the dill, layer over the remaining tomatoes and drizzle with 1 tablespoon of oil. Add another small pinch of salt and pepper, then fold in the overhanging filo to cover, scrunching it as you go.

5.   Brush with a little more oil, squeeze over the lemon juice and dust with more paprika.

6.   Place over a high heat on the hob until it starts to sizzle – about 4 minutes – then bake for 30 minutes, or until golden and cooked through. Nice served with a dollop of yoghurt and a seasonal salad.

DID YOU SEE THAT? Gideon Haigh’s takedown of Gillon McLachlan for his new role at TAB

Morphed into a chat about Kane Cornes – Mike says he is a star

6 QUICK QUESTIONS

Caro to Mike: Which article about Barry Hall do you regret writing?  

Mike to Caro: What did Caro learn at dinner with Ross Lyon during the week?

Caro to Mike: How did Melbourne handle Christian Petracca’s injury on King’s Birthday

Mike to Caro: You are so busy during footy season, how do you cope with the load and do you have plans to ever finish up?

Caro to Mike: Who would your number one Open Mike target be?

Mike to Caro: Do you think Michael Voss’s success at Carlton will change the way we view former coaches and if they could get another job?

Thanks to Red Energy, Cobram Estate Olive Oil and the Prince Wine Store.

THIS WEEK:

Two big international news stories – The US Presidential debate & the release of Julian Assange

The new Midnight Oil documentary

Winter wines with Myles Thomson

Where do Tupperware lids go!?

Why Caro wants the Swans to win the premiership

Item 1: International News Moment #1: The US Presidential Debate

Item 2: International News Moment #2: Julian Assange released from UK prison after 5 years incarceration

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

This week: A Summer cocktail and a Winter wine

Michael Hall Barossa Valley Roussanne 2021

Zind Humbrecht Zind 2020

BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader.

BOOK: Corrie has a Book: All Fours by Miranda July

SCREEN: Corrie and Caro have a Screen: La Casa Spanish Film Fest

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: CIDER-BRAISED PORK SHOULDER WITH APPLES & ONIONS

I have used alcoholic apple cider here; it will also work with a dry non-alcoholic apple cider.

1¼ tablespoons salt

2-2.5kg pork shoulder, bone in, skin removed

1 tablespoon olive oil

375ml apple cider (1 can)

500ml chicken stock

2 tablespoons Dijon mustard

8 garlic cloves, smashed (leave skins on)

¼ bunch thyme sprigs (about 8 sprigs)

Freshly cracked black pepper 2 red onions, cut into 10 wedges

2 Granny Smith apples, peeled, cut into 8 wedges

Preheat oven to 160C (150C fan-forced).

Season pork with 1 tablespoon of salt. Heat olive oil in a large casserole dish with a lid over medium heat. Add the pork shoulder, fat side down, and allow it to brown undisturbed for about 5 minutes until caramelised. Turn the pork over and repeat, ensuring all sides get caramelised. Use tongs to prop the pork against the side of the pan to brown the sides.

Once browned, turn the shoulder fat side up. Pour in the apple cider and chicken stock.

Add mustard, garlic and thyme, and season with salt and black pepper. Bring to a boil, then turn off the heat.

Cover pork shoulder loosely with baking paper - this will help keep things nice and tender - and put the lid on (or move to a baking dish and double cover with foil). Place in the oven and cook for 3 hours.

Carefully remove from the oven and arrange onion and apple wedges around the pork shoulder. Cover and return to the oven for another 30 minutes. At this stage the meat should be falling apart, and the apples and onions tender. Remove from the oven, spoon over the juices and let it rest for 20 minutes before serving. Remove any garlic skins. Taste and adjust seasoning if needed.

Serve pork spooned over mashed potato with plenty of braising liquid. I like to serve it with a dollop of hot English mustard and steamed greens. Serves 6

DID YOU SEE THAT? The Hardest Line – the new documentary about Midnight Oil, Caro says it cannot be missed!    

SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader.

CORRIE TO CARO: What made you grumpy this week

CARO TO CORRIE:  What made you grumpy this week

CORRIE TO CARO:  Why do you want the Swans to win the flag

CARO TO CORRIE:  Which childhood pleasure did you revisit on the weekend

CORRIE TO CARO: What long-standing vow are you breaking this week

CARO TO CORRIE: What lifelong mystery remains a mystery

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

Myles Thomson has a wonderful Brandy Alexander recipe for us.

ON THIS EPISODE

-       The bombshell historic story revealed at the Australian Rules Hall of Fame

-       Corrie takes Caro to task in relation to the AFL Commission

-       Who should be the next host of Media Watch?

-       A tribute to Donald Sutherland

Australian Rule Hall of Fame dinner and outcomes – and the Kelvin Templeton bombshell

Vale Donald Sutherland.

Is he the best non-American actor to have appeared in Hollywood movies?

-       What made Donald great

-       What people have said about his contribution

-       His best roles

-       Donald Sutherland films we remember

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles’ Fave Winter Drinks – the Brandy Alexander!

Red Energy owned by Snowy Hydro, a renewable energy leader

BOOK: Caro has a Book: The Storm We Made by Vanessa Chan

SCREEN: Corrie has a Screen: Wonka Apple TV/Amazon Prime

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: Harissa and lemon roasted chicken thighs      

RECIPE:

This is such a simple recipe that I confess I have been making it for years and never thought I’d put it in one of my books.

It's so handy and versatile, as it can be sliced and stuffed into pitta bread or wraps and sandwiches for lunchboxes, shredded and added to salads, or used in stir-fries or rice noodle dishes. But it also pairs perfectly with steamed rice or naan in the same way tandoori chicken does. You can also marinate the chicken up to 48 hours in advance, or freeze the marinated raw chicken for use at a later date or for batch cooking.

SERVES 4-6

1kg boneless,

skinless chicken thighs

2 heaped tablespoons rose harissa

150g Greek yogurt

finely grated zest and juice of 1 unwaxed lemon

Maldon sea salt flakes and freshly ground black pepper

To serve (optional) flatbreads coriander leaves thinly sliced spring onions lemon wedges Preheat the oven to 240°C (220°C fan), Gas Mark 9. Line a baking tray with baking paper.

Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands.

Lay the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through.

To serve, slice the chicken and serve in warmed flatbreads with Greek yogurt, coriander leaves, sliced spring onions and alongside lemon wedges for squeezing over.

DID YOU SEE THAT? CORRIE discusses the Eddie and Jimmy Podcast – and Eddie putting the heat on Brisbane to start getting organised to the Olympics

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader

CORRIE TO CARO: What media announcement saddened you last week

CARO TO CORRIE:  What political announcement confused you last week

CORRIE TO CARO: Which two drug-related stories raised your eyebrows this week

CARO TO CORRIE:  When Paul Barry steps down at the end of the year, who should take over hosting Media Watch in 2025

CORRIE TO CARO: Hamish or Andy

CARO TO CORRIE: Apple or pear

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

ON TODAY’S SHOW

-       Dusty’s Day – his 300th game

-       Jason Dunstall’s elevation to Legend status

-       The Bridgerton phenomenon

-       Gillon McLachlan’s career move

-       Do election polls matter?

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.

This week: Ballarat regional wines

Provenance Golden Plains Pinot Noir 2022

Mt Langi Ghiran Cliff Edge Shiraz 2021 (will be online at Prince Wine Store in the coming days)

BSF. Brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

BOOK: Corrie has a Book: Major Pettigrew’s Last Stand by Helen Simonson

SCREEN: Caro has a Screen: Blue Lights SBS on Demand

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 and Corrie have a recipe: Ross Andrewartha’s Anchovy Straws

To begin, brush two slices of puff pastry with egg wash. Then create three ‘ribbons’ of anchovies (you’ll use one whole tin). Dust with Aleppo pepper and finely grated Parmesan. Sandwich with the other piece of puff and return to the freezer for 15mins to firm up. Cut into 1cm straws then place on their sides onto a lined baking tray. Bake at 180c for fifteen minutes.                                     

DID YOU SEE THAT? Kerri-Anne Kennerley's comments on the culture of bullying at Nine.

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.

CARO TO CORRIE:  Should journalist Lauren Windsor have secretly recorded and then made public her private conversation with US Supreme Court Judge Samuel Alito

CORRIE TO CARO: Has Gillon McLachlan made the right career move

CARO TO CORRIE:  What much-loved all-purpose, old-fashioned retailer is fast becoming a dinosaur

CORRIE TO CARO: What now-historic occasion was a major disappointment at the time

CARO TO CORRIE: What fact stopped you in your tracks this week

CORRIE TO CARO: Off the back of Heather Ewart’s book launch last week, nominate your next Aussie road trip

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

ON TODAY’S SHOW 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.

JUNE MIXED DOZEN - AUSTRALIA vs. NEW ZEALAND

Amen Break Pinot Noir 2020

Rob Hall Yarra Valley Pinot Noir

Bilancia Syrah 2020

Paisley Wines Boombox Shiraz

BSF

BOOK: Eleven Letters to You: A Memoir by Helen Elliott

SCREEN: A Man in Full 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: Extra Puffy Brazilian Cheese Puffs

200g cheddar cheese, or a mixture of cheddar

and parmesan

200g milk of choice

100g olive oil or melted butter

1 tsp fine sea salt

300g tapioca starch, or arrowroot

3 large eggs

Extra olive oil or butter for greasing tins, or paper muffin cups

Instructions

Thermomix method

1.  Cut cheese into 2cm cubes and grate in Thermomix 8 sec/speed 8. Remove from bowl and set aside.

2. Place milk, oil and salt into Thermomix bowl and heat 5 mins/90C/speed 1.

3. Add tapioca starch and mix to combine, 20 sec/speed 6.

4. Allow to cool for 20 mins or so.

5.  Add eggs and cheese and mix 20sec/speed 6.

6. Place mixture into a large bowl and set in the fridge or freezer to completely cool and become firm (at least 30 mins in freezer, or 1 hour in fridge – can be left a day or two in fridge in a sealed

container).

7. Meanwhile, prepare a 12 hole muffin tin by greasing with some olive oil or butter, or line muffin tin with paper liners.

8. Preheat oven to 200C.

9.    Scoop out cold mixture into muffin cups with a nice cream scoop or large dessert spoon, so the cups are approx 3/4 filled witha rounded top. (Mixture will be very stiff and even have a dry, crusty layer – that’s fine, the crusty bits will melt and they will cook perfectly.)

10. Bake for 25 mins, or until golden brown and crunchy on the outside. Make sure they are firm to touch before removing from oven, so they don’t fall. To make them even crunchier on the outside, you can turn off oven, leave door a little ajar, and leave them there for another 10-15 mins.

11. Serve hot for super crunchy outside and chewy inside!

Conventional method:

1.    Grate cheese and set aside.

2. Heat together milk, oil and salt in a saucepan on the stovetop over med-high heat, just until milk is hot but not boiling.

(Stir now and then while it heats.)

3. Remove from heat, add tapioca starch and mix to combine. Cool mixture for 20 mins or so.

4.    Add eggs and cheese and mix well in a food processor or blender, until quite smooth. Place into fridge or freezer so mixture is completely cold before continuing with recipe above.

1. Keep batter in fridge for up to 3 days. Keep baked puffs in a sealed container/bag in the fridge for up to a week, or in freezer for a month or so. They’re yummy served cold but will be chewy, not crunchy on the outside. Leftover puffs can be halved, turned upside down, and heated in hot grill to bring back the crunch!

DID YOU SEE THAT? The latest Australian Story, which revisited the life of Quaden Bayles 

SIX QUICK QUESTIONS

CORRIE TO CARO: Did the King’s Birthday honors get the timing right with Daniel Andrews?

CARO TO CORRIE:  What job do you wish had come your way

CORRIE TO CARO: Thinking of the extraordinary contribution of doctor, TV presenter and author Michael Mosley, have you ever tried the 5-2 diet

CARO TO CORRIE:  What big literary event are you looking forward to this week

CORRIE TO CARO: What telephone call gave you the biggest surprise this year

CARO TO CORRIE: What big screen event are you looking forward to this week