Don't Shoot The Messenger

Ep. 288 – “Finding your Winter Wardrobe on a Spring Day.”

Powered by Red Energy for 100% Australian electricity and gas.

Live Event on the Red Energy Rooftop in Cremorne

Details:

Thursday November 16

Red Energy Rooftop, 570 Church St, Cremorne

5pm for a 5.30pm start – AND the first 50 bookings will receive an

Ello Botanicals gift!

It’s just $85 per ticket …book on the link below.

Don’t Shoot the Messenger LIVE PODCAST EVENT — Ballpark Entertainment

GRANDPARENTS – Both Caro and Corrie talk about their personal experiences as Grandparents, Corrie talks about the book “Grand Parents” by Micheal Carr Gregg.

Welcome to the world “Baby Jack” Corrie proudly announces the safe arrival of her beautiful new grandson Jack.

The Cocktail Cabinet with Myles – The Prince Wine Store

Hanging Rock Picnic Brut $25

https://www.princewinestore.com.au/catalog/product/view/id/14033/s/hanging-rock-picnic-cuvee-n-v/category/2/

Bellebonne Cuvee 2019 $59

https://www.princewinestore.com.au/bellebonne-cuvee-2019.html

Remember to use your listener discount MESS for 10% off, head to https://www.princewinestore.com.au

Dear Caro and Corrie

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.

BSF

BOOK - Wifedom: Mrs Orwell’s Invisible Life by Anna Funder

SCREEN - The Crime Is Mine – Music Box Films

FOOD – Mushroom, Comte and mascarpone galette by Julia Busuttil Nishimura (RECIPE BELOW)

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

PROUDLY PRODUCED BY COURTNEY GABB 

RECIPE LINK -

https://www.smh.com.au/goodfood/recipes/mushroom-comte-and-mascarpone-galette-20230707-p5dmh6.html

Dear Caro and Corrie #36 - How Do we Change a Christmas way? 

Listener - Toni writes in to discuss her family Christmas dilemma.

EP. 287 “Let’s Just Go Back to the Tie Dye Situation” 

Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.

RED ENERGY LIVE PODCAST  – NOVEMBER 16th, 2023 – BOOK TICKETS - Link Below

Don’t Shoot the Messenger LIVE PODCAST EVENT — Ballpark Entertainment

THE COCKTAIL CABINET – Bringing Melburnians, the greatest wine in the world. Prince Wine Store dot com dot au

Listen in for Myles favourite spring carnival twists on these beautiful spirits.

B.S.F

B – BOOK – CANTICLE CREEK – ANDRIAN HYLAND

S – SCREEN – Lessons in Chemistry – Apple Tv

F – Food – Avacado, Grapefruit & Cashew Salad (Recipe Below)

Avocado, Grapefruit & Cashew Salad

Serves 4-6

100g Rocket Leaves

2 Large Red or Pink Grapefruit

2 Large Avocados

100g Toasted Cashew nuts

½ small bunch (about 10g) of chives, snipped into 5cm lengths

Maldon Sea Salt flakes and freshly ground black pepper.

FOR THE HARRISA VINAIGRETTE

2 Tablespoons rose harissa.

2 tablespoons clear honey

1 tablespoon red or white wine vinegar

3 tablespoons olive oil

1 teaspoon water

Lay the rocket leaves across a serving platter.

To Segment the grapefruit, use a small, sharp knife to cut away the top and bottom of the fruit.

Rest the grapefruit on the cut surface, then slice out segments of grapefruit and discard the leftover skin. Repeat with the other grapefruit.

If large, slice the segments into half – moon slices.

Halve the avocados , remove the stones, peel the fruit, then cut each half into strips or chunks. Arrange the avocado and grapefruit over the rocket. Scatter over the chives.

Combine the harissa, honey, vinegar, and oil in a small jug, then stir I about 1 teaspoon water to thin out the dressing a little. Season with salt and pepper. Drizzle the dressing all over the salad and serve immediately.

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.

PROUDLY PRODUCED BY COURTNEY GABB

Ep 286 - Why Should I Be a Footnote in Someone Else's Life? 

This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au

BOOK NOW FOR OUR LIVE PODCAST EVENT for RED ENERGY on THURSDAY NOVEMEBER 16th - Join Caro, Corrie and guests at Red Energy in Cremorne from 5pm - book your tickets HERE.

Corrie is in Conversation with Deborah Conway on 18th October 6:00 pm – link to book HERE. 

This week on the podcast Caro and Corrie discuss the invisible women of history and the menfolk who made them invisible. We reflect on;

In The Cocktail Cabinet for Prince Wine Store Myles Thompson brings us 3 wines from Western Victoria.

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

In BSF for Red Energy.

Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria    

In 6 Quick Questions we discuss which media have done a good job covering The Voice referendum and how Saturday's outcome will impact the PM, Peter Dutton, the AFLW and our culture. Plus, Caro has some Amazing Facts after her visit to Bollobek on the weekend. You can check out the garden HERE.

Don't miss the NGVWA Garden Day on October 26th in Caulfield - details and tickets HERE.

Dear Caro and Corrie is back - email [email protected] and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Email [email protected] or join us on Instagram or Facebook.

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield and Courtney Gabb for SEN.

Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com

Send us your question or dilemma via email [email protected] - your question can remain anonymous if you prefer!

Join Caroline Wilson and Corrie Perkin for Ep 285 - First Time I've Ever Cried in the Final Act.

This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au

Save the Date for our Live Podcast event on Thursday 16th of November - at Red Energy in Cremorne.

It's been a big week for Corrie and Caro which included family reunions, Football finals, the Brownlow, Car break ins, a family outing to the ballet and much more.

In The Cocktail Cabinet for Prince Wine Store - Myles Thompson joins us covering the Iberian Peninsula. Check out the Iberian Mixed Dozen HERE.

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

In BSF for Red Energy;

Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria    

In 6 Quick Questions picks we discuss musical toilets, the demise of a great institution and Corrie has a Hay fever themed Amazing Fact.

Dear Caro and Corrie is back - email [email protected] and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Email [email protected] or join us on Instagram or Facebook.

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield and Courtney Gabb for SEN.

Spiced Rhubarb and Almond Cake

Serves 8-10

400g rhubarb, trimmed and cut into 5mm-thick slices

225g caster sugar, plus 2 tablespoons

3 teaspoons ground cinnamon

3 large eggs

2 teaspoons vanilla bean paste

2 teaspoons ground ginger

225g self-raising flour

150g salted butter, melted plus extra for greasing

150g flaked almond, 75g toasted

For the filling

300ml double cream, cold from the fridge

Seeds from 4 cardamom pods, crushed using a mortar and pestle

1 teaspoon ground cinnamon

2-3 tablespoons icing sugar

1 teaspoon vanilla bean paste

175g smooth blackberry jam

Preheat the oven to 160 degrees C (140 fan forced). Grease a 24cm spring-form cake tin and line it with baking paper.

Put the rhubarb slices into a mixing bowl with the 2 tablespoons caster sugar and 1 teaspoon of the cinnamon and mix well. Set aside.

Put the eggs, remaining caster sugar, vanilla paste, remaining cinnamon and ginger into a large mixing bowl and heat together to mix thoroughly. Add the flour and melted butter and mix well, then mix in the rhubarb pieces, followed by the toasted almonds. Give everything a thoroughly good mix to ensure the ingredients are evenly combined.

Pour the mixture into the prepared cake tin and use a spatula to smooth out the surface. Scatter the raw flaked almonds liberally over the top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool in the tin. Remove the cooled cake from the tin and cut it in half horizontally to make 2 sandwich layers. Use the layer covered in almonds as the top cake layer.

To make the cream filling, put the double cream into a mixing bowl with the cardamon, cinnamon, icing sugar and vanilla paste and beat using an electric hand whisk until soft with peaks form and it just holds its shape. If you have the time, refrigerate the cream to chill it before using. Spread the cream over the lower half of the cake. Stir the jam to loosen and spoon it over the cream, then sandwich with the top cake layer. 

Myles Thompson joins Corrie and Caro in studio, for Prince Wine Store.

This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au

Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway.

Thursday 16th of November - Live Podcast at Red Energy in Richmond.

2.00 – Caro and Corrie went to the Brownlow last night

- They didn’t get to the afterparty – but Caro has been to the afterparty in years gone by

- Caro wouldn’t leave Melbourne in September – great time of the year

5.30 – Feedback from throughout the week

7.10 – Caro went to Swan Lake at the State Theatre

- It’s beautiful, extraordinary

- Caro sat next to a Carlton fan who paid $800 for a one way trip for Bris vs. Carl Preliminary Final

- Caro says it’s so cruel

- Corrie – it’s unfair to capitalise on these events and key times of the year

- The demise of Qantas

10.20 – The Week that Was

- Corrie and Caro had a night at the state Library – footy finals panel (with Mike Sheahan and Sonja Hood)

12.30 – Discussion re: Sonja Hood

- She has been such a leader – an example being the way she handled the booing of Jason Horne-Francis earlier this year

17.00 —Brownlow observations

- Corrie: it’s a great industry celebration & a great networking night

- Goal and Mark of the Year

25.00 – Fashion discussion from the Brownlow

- Caro and Corrie spoke about some of the fashion that stood out to them and Corrie gave her 3, 2 and 1

27.30 – The Cocktail Cabinet – with Myles Thompson (for Prince Wine Store)

- Recapped the 2003 Brownlow, the last time Caro went with Corrie

- Spring lamb – red wines to go with it – Recommendation - Lucien Lardy - Beaujolais Villages 2021

- White wine recommendation - Vicoletto Catarratto

36.20 – Recommendations from Corrie:

Book: Restless Dolly Maunder by Kate Genville

Screen: Billions on Stan

Recommendation from Caro: (for Cobram Estate Extra Virgin Oliver Oil)

Food: Recipe from Caro: Sweet Greek cook book – lamb recipe:

Plati Sto Fourno - https://grecianpurveyor.com/blogs/journal/plati-sto-fourno-slow-roasted-shoulder-of-lamb-by-kathy-tsaples-sweet-greek

INGREDIENTS

1 shoulder of lamb

2 lemons, skin and pith removed so you have just the flesh

3 onions

1 head of garlic

8 cloves of garlic, peeled and sliced in half

Plenty of Extra virgin olive oil Ladi Biosas

1 tbsp Mountain Treasures Organic Oregano

sprigs of rosemary

2 tsp cooking salt Salt Odyssey Fleur de Sel

1 tsp black pepper

METHOD (see link above)

50.10 – Why is Corrie grumpy!?

- Why do they make golf ball markers green?

- Why do we need stickers on fruit?

54.00 – 6 QUICK QUESTIONS – for Red Energy

Join Caroline Wilson and Corrie Perkin recorded live from Crown Melbourne.

This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au

This week our special guests are Deborah Conway and Willy Zygier. Deborah's just released her no-holds-barred memoir Book of Life - we unpack the process and response to the book so far. Plus Deb and Willy perform live for us. You can catch the Songs from the Book Of Life shows from October 4th - full details and links to book HERE or head to www.deborahconway.com

You can also catch Corrie in conversation with Deborah Conway on Wednesday the 18th of October at 7pm at the Stonnington Library in South Yarra - tickets available HERE.

In The Cocktail Cabinet for Prince Wine Store - Myles Thompson joins us with his Brownlow Medal selections;

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

In BSF for Red Energy;

Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria    

In 6 Quick Questions Deborah picks her dream singer songwriter to jam with and shares her top beauty tip, Caro and Corrie share their favourite Ron Barassi memories and Corrie has an Amazing Fact.

Dear Caro and Corrie is back - email [email protected] and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Email [email protected] or join us on Instagram or Facebook.

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 

Willy Zygier's Amba

1 tablespoon Cobram Estate Olive Oil

2 garlic cloves minced

1 ripe mango diced (frozen works)

1/4 teaspoon ground cumin

1/4 teaspoon sumac

1/4 teaspoon ground fenugreek

1/2 teaspoon turmeric

1/4 teaspoon salt or more to taste

2 fresh red chillies or 1/4 teaspoon cayenne

1/4 cup white or apple cider vinegar

Juice of 1/2 lemon

Blend together to make a smooth paste. Great with falafels or meat of your choice!

Join Caroline Wilson, Corrie Perkin and Myles Thompson for a quick listen of The Cocktail Cabinet from Ep 282.

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