EP 295 – Our Christmas Special

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Anna Barry from the Op Shop joins us with some amazing Christmas tips and recommendations.

Also with Anna: How is your Christmas shopping going, what does Christmas Day look like, your big wins so far this year, the mistake you always make

Anna’s summer tips:

1 – Surrealist Lee Miller exhibition at the Heide Museum 

2 – Outing to the Abbotsford Convent, Julie’s Dining Room, Collingwood’s children’s farm, walk along the Yarra

3 – Newly renovated Prahran Pool

4 – Get back into the city!

5 – Plan an evening at Memo Hall, Acland Street, St Kilda

Don’t Shoot The Messenger’s 300th

Birthday details!

BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event

COCKTAIL CABINET – PrinceWineStore.com.au

• Bringing Melburnians, the

greatest wine in the world. PrinceWineStore.com.au

This week: 

Christmas Wines:

Petilia Flanghina - $30 Murdoch Hill Chardonnay - $32

Roche de Bellen Bourgogne Rouge - $50

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

B S F  

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

BOOK: Anna has a book: The Bee Sting, by Paul Murray

(plus: 3 books we want to read over the summer)

SCREEN: Caro has a screen: The Eight Mountains (plus: 3 screens we want to watch over the summer)

FOOD: Anna has a recipe, Christmas Wreath Pavlova (plus: 3 things we want to make over the summer)

https://www.tamingtwins.com/christmas-wreath-pavlova/

For the couli:

For the decoration:

Meringue base:

Couli:

• Meanwhile, make the sauce. Mash the raspberries and then squish through a sieve. Stir in 2tbsp of the icing sugar.

Topping:

Also on the show: Why Anna is grumpy, what we’d like for Christmas and the musical & stage performances we are looking forward to next year, as well as the author conversations we are excited for.

Caroline Wilson counts down the top 10 AFL stories for the 2023 season.

We chat about Sparkling Wine with Myles Thompson from The Prince Wine Store.

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

Our dilemmas are all thanks to Ello Botanicals. Tasmanian all natural botanical facial oils

And remember Don’t Shoot Poddys receive a 20% discount from Ello Botanicals when they use the code MESS20.

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Our 300th Birthday details!

Thurs, 29 February, 6pm

Bell’s Hotel. Brad Scott as special guest

Book: https://ballparkentertainment.com.au/tickets/dstm-300-event

LISTS:

5 Top World News Stories, Australian Political Stories, Footy Stories, Important Farewells

COCKTAIL

CABINET – PrinceWineStore.com.au

Bringing Melburnians, the greatest wine in the world.

PrinceWineStore.com.au

Willie Smiths Heritage Blend 2023 $30

Emmalene Pinot Noir Sparkling Rose 2022 $30

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

B S F

BOOK: Top 5 books this year

SCREEN: Napoleon

FOOD: Chris’s Prawn Bisque

Ingredients

750g/1kg Uncooked whole Prawns

Olive oil

2 carrots

3 celery sticks

1 red onion

Bay leaves

Teaspoon Dried mixed herbs

400g of Tomato Paste

Plain Flour (2 heaped tablespoons ).

Brandy

White wine

2 Litres Fish Stock or shellfish Stock

1 Vegetable/Fish Stock cube

6 Parsley Stalks

1/2 teaspoon chilli Flakes

Salt & pepper

Spoon of Butter

Method

Peel and clean prawns . Retain all shells and heads for stock

Heat two tablespoons of Olive oil (approximately) in a

reasonable size saucepan. Moderate heat. Add Prawn shells and heads, mix

over heat with a wooden spoon. Don’t burn , stir to cook shells and heads until

they turn orange in colour

remove from heat and add a liberal splash of brandy . Stir and

carefully flambé the shells ( this intensifies the prawn flavour)

Return to moderate heat and stir in chopped Onions ( stirring

for 1 min) then carrots and celery. Mix well for 2min approx . Remove from heat

Stir in Tomato paste covering the vegetables and shells . Add

pepper, salt & Chilli flakes

Sprinkle in 2 tablespoons of flour whilst stirring to mix . The ingredients should now have a dry claggy appearance.

return to low/ moderate heat and add approximately 1 cup approx of white wine and the fish stock . Also add another splash of

Brandy all whilst stirring to mix .

Add chopped Parsley stalks , mixed herbs , vegetable/fish stock cube .

leave mixture to reduce over low heat . Stir often to

prevent mixture sticking to the bottom of the saucepan.

After 20 min taste mixture ( it’s a leap of faith as it

looks uninviting) and add either more wine, stock , salt , pepper ,water,

tomato paste to taste if needed . Note the flavour of the mixture will

intensify during further cooking .

After about 1 hour ( can take longer ) remove mixture from

the heat .

Add a tablespoon of olive oil and some Butter to ANOTHER

large saucepan . Heat until butter begins to sizzle. Add a decent handful

or more of diced prawn flesh into the oil/ butter mixture. Stir constantly

until prawns begin to cook . Add some salt and pepper, and a splash of White

Wine and another splash of brandy( optional) Mix for 30 seconds and remove from

heat . Prawns should be just cooked .

Placing the saucepan with the prawn flesh in the sink or on a

breadboard , Place a suitable strainer over the saucepan. Now pour your stock

mixture through the sieve into the saucepan with the prawn meat .

(this should be done in batches)

We now have a saucepan of prawn Bisque with prawn meat

Return the Bisque to low heat and stir . Taste again . You can

still add more salt pepper, chilli , wine , brandy, paste, to taste . If we do

add paste you just have to keep it on the heat for 10/15 min on low ( Stirring

frequently)

To serve, ladle into bowls or mugs.

Hear this week's recipe, with a special guest, Sian Armstrong.

·        4 skinless salmon fillets

·        3 tablespoons of Cobram Estate Classic Extra Virgin Olive Oil, plus more for grilling

·        3 tablespoons limes juice

·        1 garlic clove crushed

·        salt and pepper

·        1 large mango, peel and sliced

·        half a large red capsicum

·        ¼ cup of coriander

·        1small red onion

·        1 large avocado

·        2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil

·        juice of a lime

·        1 tablespoon of coconut water

1. For the salsa, dice mango, capsicum, red onion and avocado and coriander and combine in a large bowl. Top with Cobram Estate Classic Extra Virgin Olive Oil, lime juice and coconut water. Toss till well combine place in fridge until salmon is ready.

2. First marinate the salmon, place salmon in shallow baking dish, whisking Cobram Estate Classic Extra Virgin Olive Oil, lime, garlic and salt and pepper in a bowl. Pour over salmon, cover and allow to sit in the fridge for 30 minutes.

3. Heat up grill or bbq, and brush with Cobram Estate Classic Extra Virgin Olive Oil, place salmon on grill, and cook for 3 minutes per side.

4. Plate up salmon with mango salsa, and serve.

Dear Caro & Corrie – send your dilemma to Caro & Corrie – to [email protected]

If yours is featured, we’ll send you an Ello Botanical gift pack – providing a piece of luxury to your every day

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CONGRATULATIONSCARO! – Recently recognised for her Outstanding Contribution to Journalism at the 2023 Walkley Awards.

A few farewells…

-         The Gold Coast Commonwealth Games

-         Peter Hitchener at weekly Nine News after 50 years

-         Neil Mitchell from the 3AW Morning show

Discussion was about the hard-working nature of Peter Hitchener and Neil Mitchell, and whether each network made the right call with their replacements.

COCKTAIL CABINET – PrinceWineStore.com.au

•

Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au

Wine

recommendations to have with your Christmas Turkey.

-         Citrus theme today, inspired by Caro’s table cloth for Christmas

-         Fighting Gully Road

-         If you are matching food with wine, make sure the wine is sweeter than the food

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

B S F  

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

BOOK: Light Over Liskeard by Louis de Bernieres

SCREEN: Caro on Saltburn

FOOD: Sian from Cobram Estate

-         Discussed healthy fats – Extra virgin olive oil is the one to pick – highest quality and most health benefits

https://cobramestate.com.au/blogs/recipes/bbq-lime-salmon-with-avocado-and-mango-salsa

·        4 skinless salmon fillets

·        3 tablespoons of Cobram Estate Classic Extra Virgin Olive Oil, plus more for grilling

·        3 tablespoons limes juice

·        1 garlic clove crushed

·        salt and pepper

·        1 large mango, peel and sliced

·        half a large red capsicum

·        ¼ cup of coriander

·        1small red onion

·        1 large avocado

·        2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil

·        juice of a lime

·        1 tablespoon of coconut water

1. For the salsa, dice mango, capsicum, red onion and avocado and coriander and combine in a large bowl. Top with Cobram Estate Classic Extra Virgin Olive Oil, lime juice and coconut water. Toss till well combine place in fridge until salmon is ready.

2. First marinate the salmon, place salmon in shallow baking dish, whisking Cobram Estate Classic Extra Virgin Olive Oil, lime, garlic and salt and pepper in a bowl. Pour over salmon, cover and allow to sit in the fridge for 30 minutes.

3. Heat up grill or bbq, and brush with Cobram Estate Classic Extra Virgin Olive Oil, place salmon on grill, and cook for 3 minutes per side.

4. Plate up salmon with mango salsa, and serve.

Also on the show: Why Caro is grumpy with the post office, if Kyle Sandilands will cut it in Melbourne, Corrie’s advice for Joe Biden, the Christmas themed songs earning eye-watering royalties each year and Corrie is in a rage about the latest series of The Crown!

To get in touch, please email: [email protected]

We rewind back to episode 80, where Corrie gave a a recipe courtesy of Jamie Oliver, for a One Tray Salmon and Green Beans. All thanks to Cobram Estate Olive Oil.

Our most recent chat with Myles, who recommended some brilliant wines to have with Christmas Turkey!