Don't Shoot The Messenger

ON TODAY’S SHOW:

Laura Tingle, the ABC and the Murdoch media empire

We discuss Caro’s article on Alastair Clarkson & the latest with the Hawthorn racism dispute

Myles Thomson takes us to Greece

A recipe from Wholesome By Sarah

And Dancing like you did in the 80's!

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Greek wines

Kir-Yianni Paranga White (Roditis & Malagousia) 2023

Gentilini Rhombus Robola 2022

BSF brought to us by Red Energy.

BOOK: Caro has a Book: Work by Bri Lee

SCREEN: Corrie has a Screen: The Way, My Way

Thank you to Cobram Estate Olive Oil:

FOOD: Corrie has a recipe: Sarah Pound’s Thai Green Curry with Broccoli and Chickpeas

https://www.facebook.com/reel/401711212501442

Thai green curry with broccoli & chickpeas

PREP TIME 10 minutes COOK TIME 25 minutes SERVES 4

I created this recipe because I wanted it to stand out from other vegetarian curries and, boy, it definitely does that. Spice, creaminess, zing and freshness all in one. Love it.

What you'll need

3 tablespoons sesame seeds

3 tablespoons salted peanuts

2 tablespoons extra-virgin olive oil

1 onion, diced

4 garlic cloves, finely chopped

2.5 cm piece of ginger, grated

190 g green curry paste

400 ml can coconut milk

1 tablespoon fish sauce

2 teaspoons brown sugar

2 heads of broccoli, chopped into florets (approximately 3 cups)

1 large zucchini, cut into rounds

400 g can chickpeas, rinsed and drained zest and juice of 1 lime

TO SERVE

1 handful of coriander leaves

1 handful of Thai basil leaves

60 g (½ cup) finely sliced spring onion finely sliced green chilli

Spiced Coconut Rice (page 226) or steamed rice lime wedges

Combine the sesame seeds and peanuts in a large frying pan over medium heat. Toast until they turn golden brown and release their fragrance. Remove and set aside.

Heat the olive oil in the same pan over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.

Add the sesame seeds and peanuts. Stir in the curry paste and cook for 1 minute to release its flavours.

Add the coconut milk, fish sauce and brown sugar.

Stir well and let the mixture come to a gentle simmer.

Time for some greens. Add the broccoli and zucchini and cook, stirring occasionally, for 6-8 minutes until the vegetables are tender-crisp. Tip in the chickpeas and cook, stirring, until they are heated through.

Squeeze on the lime juice, sprinkle on the lime zest and stir well.

The finishing touches. Scatter the coriander leaves, Thai basil leaves, spring onion and chilli over the green curry and serve with the coconut rice and lime wedges for squeezing over.

DID YOU SEE THAT? Dame Judy Dench says she will never act again because she can’t see.    

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

CORRIE TO CARO: Should Amelia Hamer step aside for Josh Frydenberg

CARO TO CORRIE:  Which two old journos made complete sense this week

CORRIE TO CARO: Which sport have you completely lost interest in

CARO TO CORRIE:  Which Tiktok social media phenomenon is bringing you complete joy this week

CORRIE TO CARO: Now winter is upon us, what is your all-time favorite flower

CARO TO CORRIE: Now winter is upon us, what is your new-found favorite clothing accessory

AND TWO PODCAST RECOMMENTATIONS:

The Fourth Estate podcast - The Laura Tingle episode

Anderson Cooper 360

ON THIS WEEK'S SHOW:

2 high-profile Aus companies experience #metoo moments

Portrait controversies continue

Tasmania wines

The impact Reece Witherspoon’s book club is having

And a 30-year milestone for a classic British Rom-Com

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. TASMANIAN wines (links to Myles' recommendations will be in the show notes shortly)

BSF:

BOOK: Long Island by Colm Toibin

SCREEN: D/Artagnan

FOOD - Slow-roasted lamb

1,6-2.2 kg bone-in lamb shoulder'

1 brown onion, unpeeled, cut into

6 wedges

2 cups (500 ml) water

MARINADE

2½ tsp finely chopped fresh

rosemary leaves

1 tbsp dried oregano

2 garlic cloves* (big!), finely

minced

1 tsp cooking salt*

½ tsp black pepper

¼ cup (60 ml) extra-virgin olive oil (Cobram Estate)

LAMB JUS

1 tsp cornflour

14 cup (60 ml) water

¼ tsp cooking salt*

Marinate lamb - Mix the marinade ingredients in a small bowl. Rub the mixture all over the lamb, getting it right into all the cracks and crevices! If time permits, marinate for 2 hours on the counter in a roasting tin, or up to 24 hours in the fridge. (I skip this more often than not!)

Preheat the oven to 230°C (210°C fan-forced).

Roast lamb over high heat - Place the onion in the roasting tin under the lamb. Pour the water into the tin. Roast, uncovered, for 45 minutes.

Slow-roast lamb' - Turn the oven down to 100°C (conventional and fan-forced). Cover the lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I do this overnight). Test the side of the lamb with two forks to ensure the meat is fall-apart tender. If not, cover and return to the oven, checking every 15 minutes.

Rest - Transfer the lamb to a large dish (reserve the liquid in the roasting tin). Cover loosely with foil and rest for at least 10 minutes before serving (it will stay warm for 2-3 hours).

Lamb jus - Strain all the liquid in the roasting tin into a medium saucepan (there should be around 3-4 cups/750 ml-1 litre). Bring to the boil, then simmer rapidly on medium-high until it reduces down to 1 cup (250 ml). Mix the cornflour and water together, then pour this in slowly in a thin stream while stirring continuously. Cook for 2 minutes over medium heat, stirring every now and then, until it thickens to a syrupy consistency. Add salt to taste and transfer to a gravy jug.

Serve - Use tongs for tearing the meat off the bone - no knife for carving needed!

Serve with the jus, a side of Garlic Roast Potatoes (page 339) and steamed vegetables tossed with Mediterranean Dressing (page 333). For dessert, I see Apple Crumble (page 301) on your table!

NOTES

1.      If your shoulder is much smaller, reduce the roasting time - start checking at the 10 hour mark. Don't fret about overcooking - shoulder is a well-marbled cut of meat and the low oven temperature is extremely forgiving.

2.      Substitute with 1¼ tsp finely chopped dried rosemary.

3.      I do the lamb shoulder overnight. With the low oven temperature and all the liquid in the pan (you end up with about 3-4 cups once finished!), I am not concerned about any burning while sleeping with the oven on.

4.      Make ahead: Cook the lamb as per the recipe. Cover loosely with foil and let it cool completely to room temperature, around 4 hours. Refrigerate until required.

Remove from the fridge 2 hours prior, then reheat, covered with foil, in a 150°C oven (conventional and fan-forced) for 1 hour. Or microwave, if it's an emergency (it happens.).

DID YOU SEE THAT? The impact of Reece Witherspoon’s book club

6 QUICK QUESTIONS:

CORRIE TO CARO: Who inspired you this week

CARO TO CORRIE:  Who least impressed you this week

CORRIE TO CARO: What media deal worried you this week

CARO TO CORRIE:  What media announcement brought joy this week

CORRIE TO CARO: What was the saddest public political sight this week?

CARO TO CORRIE: What movie milestone are you celebrating this month

ON TODAY’S SHOW

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Victorian wines

Fighting Gully Road Sangiovese

Savaterre Frere Cadet Chardonnay

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

BOOK: Caro has a Book: Enter Ghost by Isabella Hammad

SCREEN: Corrie has a Screen: The Taste of Things

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

FOOD: Corrie has a recipe:     Marcus’s Amazing Paella:

Paella for the Travellers Golfers (easily fed 8 hungry golfers)

1kg of Arborio rice

2lt chicken stock

500ml fish stock

3 tbs smoked paprika

Good squeeze of Harissa paste (to taste)

Pinch of saffron threads (steep in 100mls of hot water)

10 Artichoke hearts – halved

2 red peppers blackened – deseeded and cut into strips

4 cloves garlic – crushed

4 onions – diced

1 Atlantic salmon fillet (large)- cubed

12 large green prawns - peeled

12 Calamari rings

12 mussels

4 chicken thighs – cubed

2 chorizo sausages – 1cm diced

500g frozen peas

Lots of EVO

Method

1.       Cover the paella pan with a thin film of EVO

2.       Brown chicken pieces and set aside

3.       Add some more EVO add garlic and onions, lightly brown

4.       Add more EVO, enough to ensure that all the rice will get coated.

5.       Add rice and stir to coat completely with oil

6.       Add chicken and fish stock

7.       Add smoked paprika, saffron and harissa paste (add to taste as is can be a bit fiery). Stir to combine

8.       Return chicken to pan

9.       From here on its all about presentation

10.  Add and arrange chorizo, artichoke hearts, red peppers, salmon, prawns and frozen peas.

11.  Leave to bubble until all the liquid has been absorbed into the rice, this usually takes around 17 minutes. The longer you cook the paella the better the Socarrat (crispy caramelised bottom) will be. Don’t cook so long that you dry out the paella.

12.  Add mussels towards the end of the cook as they only need a few minutes.

Notes:

1.       Use the best quality arborio rice you can find

2.       If you are not close to a fish monger the local IGA usually has great seafood. I have found the 500g bags of Boston Bay mussels blanched and ready to eat from Port Lincoln great for paella on the Road.

3.       If you are not feeding 8 golfers as per this recipe, just use 80g of rice per person (as a guide), measure the rice in a measuring cup and then double the volume of stock to rice.

4.       Paella pans come in numerous sizes: I use a 50cm pan for a paella using 1kg of rice to feed 8 people.

5.       If you are using a large pan you will need a paella or BBQ gas ring burner to achieve a good coverage on the base of the pan. They are available at Chef’s Hat in South Melbourne, specialist BBQ stores and Spanish grocers.

DID YOU SEE THAT? Discussion on Scottie Sheffler’s arrest – and this article in the New York Post about his time behind bars

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

CORRIE TO CARO: What nostalgic shopping trip warmed your heart last week

CARO TO CORRIE: Which speech impressed you last week

CORRIE TO CARO: What Saturday shopping trip opened your eyes last week

CARO TO CORRIE:  Which speech least impressed you last week

CORRIE TO CARO: What are the two hottest jobs going in sport right now

CARO TO CORRIE: What news of a TV return caused excitement this week

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store

Myles brings us a selection of whiskeys for National Cocktail Day

And Caro gives us a recipe for an Old Fashioned!

ON TODAY'S SHOW:

Red Energy owned by Snowy Hydro, a renewable energy leader. 

THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store

Myles brings us a selection of whiskeys for National Cocktail Day

And Caro gives us a recipe for an Old Fashioned!

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

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

DID YOU SEE THAT?

• The media coverage of Harry and Meghan's trip to Nigeria

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

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

ON TODAY’S SHOW

-       The AFL’s stance on violence against women

-       The derogatory list involving Yarra Valley Grammar School students

-       What is the most boring day?

-       A shout out to Melbourne’s weather

-       Corrie’s getaway to Byron Bay

A big shout out for Corrie, who was recognised in The Age for her work with the Sorrento Writers Festival

Click here to read the article https://www.theage.com.au/cbd/upstart-writers-festival-aiming-to-take-melbourne-s-mantle-20240506-p5fpck.html

In relation to the AFL’s stance on violence against women, Caro and Corrie referenced the following comments and articles:

Sian Pryor on X: The AFL announcer last night asked for a minute’s silence for ‘the women who’ve lost their lives’. Once again the men are missing. The women are the actors in this phrase. As if a life is like a lost set of car keys. How about ‘for the women murdered by men’?

Language. Matters.

Waleed Aly in The Age: Holding all men responsible for a violent minority has failed to keep women safe

Julia Baird in The Age: The AFL’s ‘call to arms’ is a step forward. Shame about the steps backwards

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Rutherglen wines

Chambers Old Vine Muscadelle

Pfeiffer Seriously Nutty Dry Apera

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

BOOK: Caro has a Book: What happened to Nina? By Dervla McTiernan

SCREEN: Corrie has a Screen: The Idea of You on Prime

Thank you to Cobram Estate Olive Oil

FOOD: Caro has a recipe: The world’s easiest quiche    

TOMATO & SPINACH

QUICHE

Serves 6

4 Roma tomatoes

Salt and pepper, to taste Extra virgin olive oil, to taste 1 small onion, finely diced 200g spinach 300ml cream

3 egg yolks

1 egg

SHORTCRUST PASTRY

210g plain flour

Pinch of salt

125g unsalted butter, cubed

25ml cold water

1 egg

To make the pastry, sieve flour and salt into a bowl. Rub butter into flour until it resembles breadcrumbs. Make a well in the centre and add the water and lightly beaten egg. Carefully bring in flour mixture until dough comes together. Knead lightly.

Shape dough into 2 discs and wrap in plastic film. Refrigerate for 1 hour.

Roll the pastry out to about 3mm thick and line a fluted quiche tin with a little overhang at the top.

(Any leftover pastry can be frozen for another use.) Refrigerate tart case.

Preheat oven to 200°C. Cut the tomatoes in half lengthways and place on a lined baking sheet, sprinkling the cut side with salt and pepper and a little oil. Place in the oven and bake at the same time that you are blind-baking the tart case - for about 20 minutes until the tomatoes are roasted and the pastry is golden brown. Remove from oven, set aside.

Reduce oven to 160°C. Sweat the onion in a frying pan in a little oil until soft. Add the spinach and cook for another couple of minutes. Cool.

Arrange spinach mixture on the pastry. Place tomatoes on top.

Mix the cream and eggs, then season with salt and black pepper.

Pour into the pastry-lined tin and put in oven. Cook for 40 minutes. The filling will puff up and turn golden-brown. Rest quiche rest for a minute, then serve. NOTE: This quiche can be served at room temperature, too.

DID YOU SEE THAT? Media Watch discussed the ABC’s coverage of the recent tragic events at Bondi Junction

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

CARO TO CORRIE: What’s the most boring day

CORRIE TO CARO: What irritates you beyond belief while listening to radio interviews

CARO TO CORRIE:  What caused joy this week

CORRIE TO CARO: What is one of Australia's great myths about Melbourne

CARO TO CORRIE:  What was your favorite Met Gala Ball outfit

CORRIE TO CARO: Which problem suffered by all of your children have you never really respected 

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. This week: Mornington Peninsula Estate pinot noir

Moorooduc Estate Pinot Noir 2020

Peninsula Pinot Noir 2023 - Crittenden Estate

Yabby Lake Vineyard Pinot Noir 2022

BSF - brought to us by Red Energy

BOOK: Corrie reviews Shakespeare: The Man Who Pays The Rent by Judi Dench

SCREEN: Caro reviews High Country

Thank you to Cobram Estate Olive Oil

FOOD: Corrie has a recipe: Moroccan chicken with Pearl couscous     

DID YOU SEE THAT? CORRIE TO REVEAL why she has gone cold on Vanity Fair.

SIX QUICK QUESTIONS

CORRIE TO CARO: Ahead of the Rivalry Round, what’s the biggest rivalry going around at the moment.

CARO TO CORRIE: Who’s side are you on: Sarah Williams or Anthony Albanese

CORRIE TO CARO: Which broadcast ratings results are you almost praying for

CARO TO CORRIE:  What’s this week’s best podcast

CORRIE TO CARO: Why do you love the month of May

CARO TO CORRIE: What do you despise the month of May

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. As we project forward to our special raffle prizes which includes some stunning local wine packages Corrie and Caro briefly review our PWS Pinot packs

Moorooduc Estate Pinot Noir 2024

Peninsula Pinot Noir 2023 - Crittenden Estate

Yabby Lake Vineyard Pinot Noir 2022

BSF - For Red Energy

BOOK:     We each nominate a book about war which has stayed with us

Anna: Dreamers of the Day - Mary Dora Russell

Caro: All The Frequent Troubles Of Our Days - Rebecca Donner

Corrie reviews A Boy In Winter - Rachel Seiffert

SCREEN: ​​Caro and Anna review Back to Black the new Amy Winehouse flick

Thank you to Cobram Estate Olive Oil:

FOOD: Anna  has a recipe: Chicken with apple cider

1 - Preheat over to 220

Combine spuds, onion, apple, thyme and 60mls of Cobram Estate Olive Oil in roasting pan. Season. Cook for 20 minutes

2 - Wrap chicken in speck/prosciutto. Place on top of potato mixture. Drizzle remaining oil. Add cider and stock to pan and roast until chicken is cooked. 15 minutes.

Serve with Green Salad.

DID YOU SEE THAT? Cape Wickham named Australia's top golf course... But Victoria is punching above its weight across the board with golf courses in Australia!

SIX QUICK QUESTIONS for Red Energy.

CARO TO CORRIE: in preparation for this years festival what is one amazing literary fact you’ve uncovered?

CORRIE TO ANNA: On the one year anniversary of Barry Humphries’ death what remains your favourite ever BH line?

ANNA TO CARO : What remains your best ever book to film adaptation?

CARO TO ANNA: Which literary hero would you most like to sit next to at dinner?

ANNA TO CORRIE: Can Which literary hero would you like to bring back from the dead to write one more novel?

CORRIE TO CARO: How Speaking of ghosts if you could ghost write one football biography whose would it be?​​

Hear Myles' recommendations on the Cocktail Cabinet. He'll have more for us in episode 308!

ON TODAY’S SHOW

The tragic events at Bondi Junction

Francesca Carter joins the show to discuss the emotional heaviness in Ballarat right now

A deep-dive review of Scoop – on Netflix

Caro’s review of Richard Clapton – he hasn’t lost it!

Patrick Dangerfield’s leadership at the AFLPA

And we look ahead to the Sorrento Writers Festival

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wedding Anniversary Sparkling celebration

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

Coldstream Hills Sparkling Chardonnay

Ca'del Bosco Prestige Cuvee Brut NV

BOOK: Corrie reviews Young Rupert: The Making of the Murdoch Empire by Walter Marsh

SCREEN: Caro reviews Jeanne du Barry

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: A great Autumnal recipe – Fig, prosciutto and Castello blue cheese                        

DID YOU SEE THAT? CORRIE TO REVEAL – CNBC reporting on mega wealthy Americans applying for citizenship in other countries…

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

CORRIE TO CARO:  Which old rock‘n’roller’s show inspired you this week

CARO TO CORRIE: What are the 3 things keeping you awake at night in the lead up to the Writers Fest

CORRIE TO CARO: What football partnership inspired you this week

CARO TO CORRIE: What favorite annual Autumn pleasure did you partake in over the weekend

CORRIE TO CARO: Complete this sentence: “The thing I have learned after 35 years of marriage is….”

CARO TO CORRIE: If you were going to be thrown out of a rental house because you karaoked one too many times with the same song, what would that song be

And a shoutout for Ello Botancials – Tasmanian all natural botanical facial oils.

Remember, Don’t Shoot Poddys receive a 20% discount from Ello Botanicals when they use the code MESS20

Thank you Red Energy, Prince Winestore and Cobram Olive Oil