Don't Shoot The Messenger

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Don't Shoot The Messenger episodes

February 06, 2024Ep 297 - They're all behaving badly, really
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 are back and have been watching the ABC's political doco Nemesis: the inside story of ambition, betrayal and revenge in the Coalition years of government. Also, we woke up to the news today about King Charles' latest health battle.

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 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.

BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria.
Book: Lola in the Mirror by Trent Dalton
Screen: The Greatest Night in Pop on Netflix
Food: Lou's Salad
Ingredients: 1 bunch mint, 1 bunch parsley, several florets raw broccoli shaved, two handfuls of spinach finely chopped, half cup of pumpkin seeds, half cup goji berries, half cup chopped pistachio nuts, juice of one lime, juice of one lemon, 1 chopped avocado chopped, goat’s cheese (several scoops), half bunch chopped spring onion, salt and pepper
Method: Mix all ingredients except the goat’s cheese, place the goat’s cheese on the top, sprinkle a few goji berries and pistachios nuts and serve
DID YOU SEE THIS?
Ashleigh Gardner won the Belinda Clark Award but wasn't see in the newspaper until ten pages in
Melbourne's overreaction to the 37-degree day last week!
SIX QUICK QUESTIONS:
CARO TO CORRIE: What was your favourite Grammy's outfit?
CORRIE TO CARO: How do you explain Kylie's enduring star power?
CARO TO CORRIE: What was your favourite Grammy's moment?
CORRIE TO CARO: What are you and Brendan doing for the first time this weekend?
CARO TO CORRIE: What's your current favourite podcast?
CORRIE TO CARO: What new football programming decision is long overdue?

And Caro plugs the return of Footy Classified for the upcoming AFL season!
1 hr 7 min
January 30, 2024Ep 296 - I never would have asked him to pick up my dry cleaning!
POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas.
Powered by Snowy Hydro, a leaderin 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 – and leave a message – it can be a comment, a question, anything!”

Caro and Corrie’s first episode for the year – and we hear all about their summer. What did they get up to over the holiday period? The goals they set and failed to achieve, the goals they did achieve, big news stories and the highlights & lowlights.

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. PrinceWineStore.com.au. This week:
What did we enjoy/drink/discover over the summer?
Myles has three stunning recommendations
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
CARO'S
best book of the summer: The
Heart's Extended Furies by John Boyne

CORRIE'S best: My Name Is Barbra by Barbra Streisand
CARO'S best screen: Boy Swallows Universe - Netflix
CORRIE'S best: Maestro - cinemas and Netflix
CARO'S best food: Spaghetti alla Nerano - As recommended by Stanley Tucci
-       LINK: That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) (allrecipes.com)
CORRIE'S best: Cherry and Walnut Cake from Recipes From A Lifetime Of Beautiful Cooking by Danielle Alvarez and Libby Travers

We debuted our new segment “DID YOU SEE THIS?”
-       Corrie discussed this article by Martin McKenzie-Murray in the Saturday Paper:
-      LINK: https://www.thesaturdaypaper.com.au/news/media/2024/01/26/the-conf-lict-the-abc-masterclass-what-not-do#mtr

SIX QUICK QUESTIONS:
CARO TO CORRIE: What's the weirdest catering request you've heard this summer?
CORRIE TO CARO: What literary genre did you wholeheartedly re-embrace this summer?
CARO TO CORRIE: What’s the weirdest money story you've heard this summer?
CORRIE TO CARO: What New Year's Eve tradition did you avail yourself of for the first time this year?
CARO TO CORRIE: What's the weirdest Netflix show you've watched this summer?
CORRIE TO CARO: What was the toughest gig you faced over summer?

Also on the show – A huge congratulations to Caro for the birth of her newest granddaughter, Agatha!
And there was a milestone in Corrie’s family, too, with Willow’s first day at school.
1 hr 20 min
December 21, 2023 5 Summer Tips by Anna Barry (from the Op Shop) Ep #295
Anna from the Op Shop has some wonderful ideas and tips for this summer!
8 min
December 20, 2023 Cocktail Cabinet with Myles Thompson, from the Prince Wine Store (Ep #295)
We chat about great wines for Christmas Day.
Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.
11 min
December 19, 2023Ep 295 - Our Christmas Special
EP 295 – Our Christmas Special

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.

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!
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
And the first 50 people to book will receive an Ello Botanicals gift
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. 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/
4 Eggs, Whites only
250 g Caster sugar
For the couli:
150 g Raspberries
2 tbsp Icing sugar
For the decoration:
300 ml Double cream
2 tbsp Icing sugar
150 g Cherries
80 g Pomegranate seeds
225 g Raspberries
Fresh mint, Optional
Instructions
Meringue base:
Preheat the oven to 140C.
In a very clean bowl whisk the egg whites until stiff.
Gradually add the sugar, a little at a time, whisking well in between each addition.
Draw a wreath shape on baking paper (or parchment NOT greaseproof paper) using a pencil, plate and ramekin or glass as a guide.
Flip the paper over (so the pavlova isn't touching the pencil marks) and stick it to a baking sheet using a dot or two of the egg white mixture as glue.
Spoon in dollops onto the template and smooth the top so it's flat.
Bake at 140C for about an hour.
Turn off the oven and allow the pavlova to cool in the oven.
Couli:
Meanwhile, make the sauce. Mash the raspberries and then squish through a sieve. Stir in 2tbsp of the icing sugar.
Topping:
Whisk the cream in another bowl and then stir in the other 2 tbsp icing sugar.
When you are ready to serve, top with cream, fruit, coulis sauce and some mint springs.

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.
1 hr 24 min
December 16, 2023 Caro's Top 10 Footy Stories for 2023 - Ep #294
Caroline Wilson counts down the top 10 AFL stories for the 2023 season.
9 min
December 15, 2023 The Cocktail Cabinet with Myles - from Ep #294 - The Prince Wine Store
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.
6 min
December 14, 2023 Dear Caro and Corrie #40 - I opened our best bottle of wine... By mistake!
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.
10 min
December 13, 2023 Ep 294 - I'm such a trendsetter
POWERED BY RED ENERGY. Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy.
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.
1 hr 14 min
December 06, 2023 Sian Armstrong, Lime Salmon recipe with Cobram Estate Olive Oil
Hear this week's recipe, with a special guest, Sian Armstrong.

Lime Salmon
·        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
Salsa
·        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
Method
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.
9 min