Don't Shoot The Messenger

By SENSociety & Culture Sports

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Don't Shoot The Messenger episodes

March 05, 2024Ep 301 - Being a hippo would be great fun
Reminder: You are invited to our next live show!
Wednesday, April 24 (5:30pm for a 6pm start)
Sorrento Portsea RSL
$40.00 per ticket
BOOK HERE

ON THIS WEEK’S EPISODE:
-       We discuss episode 300 – thanks to those who came along and for your feedback
-       Caro describes a ‘bizarre’ film which created a discussion – which animal would you like to be?
-       Why Caro loves the Melbourne Garden Festival
-       Corrie recommends Fran Lebowitz – ‘Pretend It’s a City’ – a love letter to New York
-       Why is Labour Day different in each state?
-       Corrie has a new best friend – and you won’t guess who it is!
-       And Caro has some strong thoughts on Alastair Clarkson and the season ahead for him

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au
Ogier Le Temps Est Venu Cotes du Rhone Blanc 2022
Stoney Rise Savagnin
This week: Autumn Whites

BSF brought to us by Red Energy.
BOOK: CORRIE reviews The In-Between by Christos Tsiolkas
SCREEN:     CARO reviews Lobster
Thank you to Cobram Estate Olive Oil
FOOD: CARO discusses Thai Lamb Skewers
RECIPE:
Serves 4, Prep time 15 mins, Cook time 10 mins
4 garlic cloves
3 coriander roots
1 lemongrass stalk, white part only, finely chopped
1 tsp white peppercorn
2 tsp condensed milk
2 tbsp fish sauce
1 tsp gluten-free soy sauce
30 gm light palm sugar, finely grated
1 tsp coriander seeds, toasted
¼ tsp ground star anise
2 lam backstraps (250gm each), trimmed, cut into 2cm strips
60 ml coconut cream (1/4 cup) Betel leaves, to serve
1 – Place garlic, coriander roots, lemongrass, peppercorns, oil, condensed milk, sauces, sugar and spices in a food processor and process until finely chopped and combined. Transfer to a large bowl with lamb
Season to tase and toss to combine, marinate for 30 minutes
2 – Heat a BBQ or char-grill pan to low. Thread two lamb strips onto each skewer and grill in batches, turning occasionally and brushing with coconut cream, until charred and just cooked (6-10 minutes) Serve on Betel leaves with a side of steamed rice (optional)

DID YOU SEE THAT? CORRIE reports: Royals Behaving out of Character

SIX QUICK QUESTIONS for Red Energy.
CORRIE TO CARO: Which AFL coach is most under the pump going into Season 2024
CARO TO CORRIE: Which world leader is most under the pump going into Election 2024
CORRIE TO CARO: March is traditionally Melbourne’s biggest month. Apart from footy, what’s your fave March event
CARO TO CORRIE: What was your favorite February event
CORRIE TO CARO: What grinds your gears about this particular week in March
CARO TO CORRIE: Who’s your New Best Friend
1 hr 9 min
March 03, 2024 Book, Screen, Food - With Caro, Corrie and Anna from the Op Show (Ep 300)
There were some fabulous recommendations and reviews for Book, Screen and Film this week - here's the full chat with Caro, Corrie and Anna Barry.
23 min
March 03, 2024 The Cocktail Cabinet with Myles - from Ep #300 - The Prince Wine Store
Myles Thompson joined us live at Bell Hotel for our 300th show celebration, hear his recommendations!
6 min
March 02, 2024 Full Interview - Brad Scott and Mike Sheahan (Ep 300 - Live Event celebration)
Hear our full interview with Essendon coach, Brad Scott and legendary AFL journalist, Mike Sheahan, from our live event at Bells Hotel for the 300th episode of Don't Shoot The Messenger.
33 min
March 01, 2024Ep 300 - Our 300th Birthday Celebration!
A wonderful celebration for our 300th show! We thank you all for being part of the Don't Shoot the Messenger family.
Please forgive us for any inconsistencies with audio during this recording of the live show at Bells Hotel.
Reminder: You are invited to our next live show!
Wednesday, April 24 (5:30pm for a 6pm start)
Sorrento Portsea RSL
$40.00 per ticket
BOOK HERE
On this week's show:
Essendon FC coach, Brad Scott and legendary journalist in the world of the AFL, Mike Sheahan.
Hear Brad Scott discuss:
What lured him back to coaching
The way Essendon's approach was different than other clubs
AFL's pursuit of competitive balance
Why he never went on Open Mike
Dealing with criticisms
The balance between challenging, yet supporting Jake Stringer to perform at his best

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.
This week: Myles’ March Dozen
> Kris Wines Pinot Grigio
> Rizzi Barbere D'Alba
BSF brought to us by Red Energy. THE Red Energy and Qantas partnership is continuing to reward customers.
BOOK: Anna: Marple: 12 New Stories
Caro: Snowfall by Jorn Lier Horst
Corrie: Day by Michael Cunningham

SCREEN: Anna: Feud: Capote v The Swans (Binge)
Caro: Fool Me Once (Netflix)
Corrie: Wicked Little Letters (opens in cinemas in March)

FOOD - Thanks to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil
Anna: Salmon with Sesame Seeds
Caro: Quince and Almond Cake
Corrie: Stephanie’s Chocolate Cake

DID YOU SEE THAT? Caro discusses 'Trad Life'

SIX QUICK QUESTIONS for Red Energy. THE Red Energy and Qantas partnership is continuing to reward customers.
CORRIE TO CARO: What’s your top travel tip from last week’s trip to the Gold Coast
ANNA TO CORRIE: What’s your top travel tip from last week’s trip to Port Fairy
CARO TO ANNA: What retirement made you feel old this week
CORRIE TO CARO: What retirement made you feel sad this week
CORRIE TO ANNA: What are you most looking forward to in footy season 2024
CARO TO CORRIE: What philanthropic gesture made your week
And a HUGE thank you to:
Red Energy
Cobram Estate Olive Oil
Prince Wine Store
Ello Botanicals
1 hr 26 min
February 20, 2024The Cocktail Cabinet with Myles - from Ep #299 - The Prince Wine Stores
COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world.
Myles from Prince Wine Store gives us some great ideas for what we can have to drink for the start of the footy season.
Beer: Kaiju Cerveza Crisp Lager
White wine: Deep Woods Estate Sauvignon Blanc
Red wine: Handpicked Regional Selection Mclaren Vale Shiraz

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.
11 min
February 19, 2024Ep 299 - Fifty People Could Have a Drinks Party Inside This Spider
POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.
AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything!
Caro talks about her recent trip to Sydney and her art experiences, while Corrie shares about On Bunurong Country: Art and Design in Frankston.

Don’t Shoot The Messenger’s 300th Birthday details NEXT WEEK!
Thursday, 29 February – 5:30 for 6pm start
Bell’s Hotel in South Melbourne
With us – Caro & Corrie – and Brad Scott as special guest
A drink on arrival and nibbles
Book now – $50 a ticket - there’s a link in the show notes
All thanks to our friends at Red Energy
BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event
COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world.
Myles from Prince Wine Store gives us some great ideas for what we can have to drink for the start of the footy season.
Beer: Kaiju Cerveza Crisp Lager
White wine: Deep Woods Estate Sauvignon Blanc
Red wine: Handpicked Regional Selection Mclaren Vale Shiraz
Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria.
Book: Good Material by Dolly Alderton
Screen: Good Grief on Netflix
Food: Grilled Chicken Skewers and Smashed Cucumber Salad
Ingredients for chicken skewers: skewers for grilling, 1kg skinless chicken thighs, 2 tablespoons oyster sauce, 2 tablespoons hoisin sauce, 1 tablespoon sesame oil
Ingredients for smashed cucumber salad: red chilli finely sliced, 5 cloves crushed garlic, 1 tablespoon fish sauce, 2 tablespoons grated palm sugar, 1 tablespoon lime or lemon juice, 1 tablespoon rice vinegar, 4 lime leaves very finely sliced, 3 large peeled cucumbers, 1 cup roasted peanuts, roughly chopped
Method: Immerse the skewers in water for an hour or two. Chop the chicken into 2cm x 2cm pieces. Place the chicken in a bowl with the oyster and hoisin sauces and sesame oil; mix thoroughly. Thread the meat onto the skewers evenly; let sit at room temperature. To make the smashed cucumber salad, combine the chilli, garlic, fish sauce, palm sugar, juice and vinegar in a bowl. Mix well and add more to achieve a balance of salty, sweet, sour and hot. Add the lime leaves. Cut the cucumbers into 5cm lengths, then halve them length- ways and place them on a chopping board, cut-side down. Hit them with a mallet until they split and flatten. Place in a bowl and pour over the dressing. Let macerate. Now, grill the skewers (preferably over a charcoal grill) to your liking. Scatter the peanuts over the salad and serve immediately.
Serves: 4 people
DID YOU SEE THAT?
Melanie Safka passed away

SIX QUICK QUESTIONS:
CARO TO CORRIE: What local Mornington Peninsula sporting event do you wish you could be part of?
CORRIE TO CARO: What local Mornington Peninsula cultural event have we completely overlooked?
CARO TO CORRIE: Sorrento Writers Fest tickets have gone on sale. Which are your events to watch?
CORRIE TO CARO: On the eve of Season 2024, who’s your coach to watch?
CARO TO CORRIE: What advertising pitch surprised you?
CORRIE TO CARO: What is your favourite late-flowering summer flower?
1 hr 2 min
February 14, 2024 The Cocktail Cabinet with Myles - from Ep #298 - The Prince Wine Store
COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world.
This week Myles gives us some fantastic rum ideas! He's highlighted the Husk Agricole Rum you could use in a Caipirinha cocktail, as well as The Rum Diary's Cocos Nucifera.
Use promo code MESS at www.princewinestore.com.au or in store for your 10% listener discount.
11 min
February 13, 2024Ep 298 - A relief to have an honest conversation
POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.
AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything!
Caro and Corrie reflect on the two Mitchells from this week's news: Harold Mitchell's passing and Neil Mitchell's farewell. They also discuss working in industries where there's a lack of women in power, and the subject of ageing.

Don’t Shoot The Messenger’s 300th Birthday details!
Thursday, 29 February – 5:30 for 6pm start
Bell’s Hotel in South Melbourne
With us – Caro & Corrie – and Brad Scott as special guest
A drink on arrival and nibbles
Book now – $50 a ticket - there’s a link in the show notes
All thanks to our friends at Red Energy
BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event
COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world.
This week Myles gives us some fantastic rum ideas! He's highlighted the Husk Agricole Rum you could use in a Caipirinha cocktail, as well as The Rum Diary's Cocos Nucifera.
Use promo code MESS at www.princewinestore.com.au or in store for your 10% listener discount.

BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria.
Book: Wellness by Nathan Hill
Screen: The Gilded Age (season two) on Paramount+
Food: Donna Hay’s Veal Cutlets with Minted Pea Puree
Ingredients for the cutlets: veal cutlets, cracked black pepper, 2 tablespoons olive oil, 3 tablespoons fresh mint leaves
Ingredients for minted pea purée: 3 waxy potatoes, whole and unpeeled 60g (2 oz) butter, 3/4 cup (6 fl oz) cream, sea salt, 2 cups fresh peas, 2 tablespoons chopped fresh mint
Method: To make the minted pea purée, place the potatoes in a saucepan of boiling water and cook over medium-high heat for 12-15 minutes or until soft. Drain and cool slightly, then press to remove the skins. Return the potatoes to the saucepan and mash well. Return the saucepan to the warm stovetop, add the butter, cream and salt and whip with a whisk until smooth. Keep the mash warm. Place the peas in a saucepan of boiling water and cook for 5 minutes or until tender. Drain. Place the peas, mint and a few spoonfuls of the mash in a food processor and process until smooth. Add the peas to the potato and stir over low heat to warm. To cook the veal, sprinkle the meat well with pepper. Heat the oil in a frying pan over medium-high heat, add the veal and mint and cook for 4-5 minutes each side or until the veal is cooked to your liking and the mint is crisp. To serve, place the minted pea purée on serving plates and top with veal cutlets and the crisp mint.
Serves: 4 people
DID YOU SEE THAT?
Corrie saw Taylor Swift at the Super Bowl downing drinks

SIX QUICK QUESTIONS
CORRIE TO CARO: What’s the latest QANTAS atrocity?
CARO TO CORRIE: What good news came out of Canberra last week?
CORRIE TO CARO: What one word pops into your head when I say Season 2024?
CARO TO CORRIE: What one word pops into your head when I say Season 2024?
CORRIE TO CARO: Should Barnaby Joyce be filmed or rescued?
CARO TO CORRIE: Should Prince Andrew be brought back into the Working Royals fold?
1 hr
February 07, 2024The Cocktail Cabinet with Myles - from Ep #297 - The Prince Wine Store
COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world.
This week: Myles brings us two lovely recommendations for you and your loved one ahead of Valentine's Day.
Ata Rangi Crimson Pinot Noir
Domaine Chanzy Bourgogne Chardonnay
Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.
13 min