Don't Shoot The Messenger

Join Caroline Wilson and Corrie Perkin for Ep 275.

This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au

Caro and Corrie are back in the studio for the first time in a while contemplating how good it is to be on home soil after an overseas trip and some of the great things happening in Melbourne at the moment - like the NGV's latest hit exhibition Bonnard Designed by India Mahdavi.

In The Cocktail Cabinet for Prince Wine Store Myles Thompson introduces us to a couple of great red wines;

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

Listener Amy (@dry_but_wet on Instagram) is a non-alcoholic drinks expert and she recommended;

In BSF for Red Energy;

My Father's House by Joseph O'Connor

Barbie

Dishes we've been inspired by on holiday and the proper Mousakka Recipe - get the recipe HERE.

Corrie's Grumpy about the chaos as the West Gate Tunnel works continue and in 6 Quick Questions we discuss great holiday purchases, Sam Pang's chance to reinvigorate The Logies and an Amazing Fact about the plethora of shows and movies with the theme of limbo - including Limbo on SBS on Demand, In Limbo on ABC TV and Limbo the movies starring Simon Baker.

Dear Caro and Corrie is back - send us your question or dilemma to [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. 

Authentic Greek Moussaka

For the vegetables

3 potatoes

2 zucchinis, medium

2 eggplants

salt

pepper

For the ground meat

1 onion

2 tablespoon(s) olive oil, for sautéing

1 clove(s) of garlic

1 tablespoon(s) thyme

3 pinches granulated sugar

1/2 teaspoon(s) cloves

1 level teaspoon(s) cinnamon

1 tablespoon(s) tomato paste

500 g ground beef

400 g canned tomatoes

salt

pepper

1/2 bunch parsley

1/2 bunch basil

For the béchamel sauce

100 g butter

100 g all-purpose flour

750 ml whole milk

salt

pepper, ground

1 pinch nutmeg, ground

100 g parmesan cheese, grated

3 egg yolks

Place a deep pan over high heat. Add the sunflower oil and let it get hot.

Peel the potatoes and slice them into thin rounds.

Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.

Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.

For the ground meat.

Place a deep pan over high heat. Add the sunflower oil and let it get hot.

Peel the potatoes and slice them into thin rounds.

Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.

Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.

For the Bechemel

Place a pot over medium heat.

Add the butter and let it melt.

Add the flour and whisk until it soaks up all of the butter.

Add the milk in small batches while continuously whisking so that no lumps form.

As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat.

Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly.

Preheat oven to 180* C (350* F) Fan.

In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.

In The Cocktail Cabinet for Prince Wine Store – Myles Thompson joins us to discuss Rum and how to choose a great bottle of rum.

·      The Plantation Dark Rum

·      Beach House Mauritius Gold Spiced Rum

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

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 274

This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au

SHOW NOTES

This week on the podcast Caro’s in the midst of a Melbourne winter while Corrie joins us from Sicily on the last leg of her European vacation. 

This week we were rocked by the news that the Victorian government was cancelling the 2026 Commonwealth Games – Caro and Corrie discuss the fall out.

Corrie shares more of her travel highlights and how it’s offered a welcome shift in perspective on life.

In The Cocktail Cabinet for Prince Wine Store – Myles Thompson joins us to discuss Rum and how to choose a great bottle of rum.

·      The Plantation Dark Rum

·      Beach House Mauritius Gold Spiced Rum

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

In BSF for Red Energy;

·      The Enchanted April by Elizabeth Von Arnim

·      The Quiet Girl (at the movies)

·      Caro’s Rhubarb and Cinnamon Cake (see recipe below)

Caro’s grumpy (admittedly a first world problem) by the demise of the great pubs on the southside of Melbourne.

Plus Corrie’s wishing she was back in Melbourne to see the Sjaella a Female Vocal Sextet performing on Friday. You can check them out on Youtube HERE.

Dear Caro and Corrie is back - send us your question or dilemma to [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. 

You can listen to Home Style with Shaynna Blaze on Spotify HERE

Rhubarb and Cinnamon Cake

60g butter

380g brown sugar

1 egg

1 tbsp vanilla

300g flour

1 tsp bicard soda

1 tsp salf

1 tsp cinnamon

500g rhubarb sliced into 2cm pieces

Rind of 1 lemon

250ml of full cream sour cream

Beat butter with brown sugar. Add egg and vanilla. Stir in sifted flour, bicarb, salt and cinnamon.

Add rhubarb, rind and sour cream. Stir with a wooden spoon then spoon into a buttered and floured 22cm round cake tin. Sprinkle with extra brown sugar and cinnamon. Bake in a pre heated oven at 180C for 50-60 minutes.

Rhubarb can be replaced with apples and pears.

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!

In The Cocktail Cabinet for Prince Wine Store Myles Thompson joined us to discuss French Wines with a Bastille Day flavour.

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

Join Caroline Wilson and guest co-host Anna Barry aka Anna from the Op-Shop for Ep 273.

This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au

This week Caro and Anna discuss the sacking of Stuart Dew as coach of the Gold Coast Suns and the backlash against Caro for the way she reported the story in the lead up to the official announcement.

We also talk memories of the Gold Coast and some more mid-winter tips and recommendations including;

In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to discuss French Wines.

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

BSF for Red Energy

Anna's Grumpy about people who hassle for discounts even at charity shops and in 6 Quick Questions we discuss favourite winter bulbs, the most versatile vegetable Caro came across in her travels, Anna's visit to the amazing Delatite Wines Cellar Door in Mansfield and Caro ends the podcast on an emotional note as she recounts her visit to the Van Gough in Auvers exhibition.

Dear Caro and Corrie is back - send us your question or dilemma to [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. 

You can listen to Home Style with Shaynna Blaze on Spotify HERE

Crispy Sticky Mongolian Beef by Tin Eats - recipe HERE

BEEF AND MARINADE

SAUCE

CRISPY BEEF

STIR FRY

BEEF AND MARINADE

• Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).

SAUCE

• Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.

CRISPY BEEF AND STIR FRY

Ep 272 – You’re More Than Our Poster Boy, You’re Our Hero 

Join Caroline Wilson and guest co-host Nick McKenzie for a very special Ep 272 of Don’t Shoot the Messenger.

This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au

SHOW NOTES

Caroline Wilson is joined in the studio by The Age investigative reporter Nick McKenzie to chat about his incredible role in the historic Ben Roberts-Smith story, the defamation and court result in June, the reaction to the result and his new book detailing how everything played out.

Caro and Nick go in depth about how the story was broken, lifting the lid on the type of person Ben Roberts-Smith is and how one of the biggest story in Australian media history played out.

Myles Thompson from Prince Wine Store joins us to chat about Italian white wines, inspired by Caro’s recent trip overseas. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.

BSF for Red Energy

Crossing The Line by Nick McKenzie

Mayflies: A Novel by Andrew O'Hagan

Slow Horses on Apple TV+

Succession on Foxtel Showcase/Binge

Ingredients

-        1.5kg kent pumpkin 100g butter

-        1 bunch sage, leaves picked (20 leaves)

-        500g ricotta

-        200ml créme fraîche

-        200g Parmesan, grated (Grana Padano or Parmigiano Reggiano)

-        120g baby spinach, roughly chopped

-        30g olive oil 3 shallots, finely diced 6 cloves garlic, finely chopped, sliced or grated 6 sprigs thyme, leaves picked 2 tbsp apple cider vinegar

-        375g pack instant lasagne sheets

-        400g fresh mozzarella, sliced

Method

-        Preheat oven to 180°C.

-        Slice pumpkin into large wedges and place on a baking tray lined with baking paper.

-        Drizzle with olive oil and season with salt and pepper, then bake for 30-45 minutes, until golden and tender.

-        Cook butter and sage over medium heat for a few minutes, until the butter is foamy and milk solids have browned.

-        Transfer to a large bowl, and stir through ricotta, créme fraîche, 150g Parmesan and baby spinach. Season to taste and set aside.

-        In your burnt butter pan, heat olive oil over medium heat and sauté shallots, garlic and thyme until softened.

-        In a large bowl, mash the cooked pumpkin flesh (scoop out of it’s skin) until smooth, but still with a little texture remaining, then stir through ¼ cup of water, shallot mix and apple cider vinegar and season to taste.

-        Rub oil on the base of a large oven dish (approx 25x40cm).

-        Assemble your lasagne in the following order of layers: pasta sheets, pumpkin mix, ricotta mix. Repeat until all the sauce and filling has been used. I did 5 layers of pasta, meaning ¼ of the pumpkin and ricotta mix used on each layer. Make sure the pasta sheets are fully submerged in sauce or they won’t cook properly.

-         Top the final layer of pasta sheets with sliced mozzarella followed by remaining 50g Parmesan. Cover with foil and bake at 180°C for 50 minutes, until pasta is cooked through and lasagne is bubbling at the sides. If the baking dish is quite full and you think it might bubble over, put a foil lined tray underneath it in the oven to catch any drippings.

-        To finish, remove the foil and change the oven to the grill setting on high heat. Grill for 5-10 minutes, until the top is your perfect level of golden brown. Make sure you don’t walk away from the grill (or if you do set timers for 30 seconds-1 minute) as it can burn quickly.

-        Remove from oven and let it settle for at least 10 mins (20 minutes is ideal), then serve!

Join Caroline Wilson and Corrie Perkin for some of the highlights of BSF.

This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au

Dear Caro and Corrie is back - send us your question or dilemma to [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. 

Caramel Pear Cake

·       1 cup of sugar

·       1/3 cup water

·       3 firm pears

·       100g butter

·       2 large eggs

·       1/3 cup icing sugar

·       ½ teaspoon vanilla essence

·       1 cup self raising flour

·        

·       Butter a 23 cm cake tin. Preheat oven to 180degrees C. Put sugar and water in a saucepan

and warm gently so that sugar dissolves. Turn up heat and cook until caramel

colour – light brown rather than gold. Pour into tin, swirl around so that the

base is coated. Peel & quarter pears, arrange pears on top of caramel. Melt

butter, leave to cool until tepid.

·       Beat egg with sugar and vanilla until frothy. Add melted butter.

·       Sift flour over top and stir in well to become a soft batter. Carefully dab little

bits of this over the top of the pears so as not to disturb them. It will

spreads as cake cooks.

·       Bake for 30 minutes or til set in centre. As soon as it comes out of the oven turn onto a plate as caramel will start to stick.

In The Cocktail Cabinet for Prince Wine Store Caro and Corrie chat about some of their favourite holiday tipples including Corrie's very memorable (and pricey) gin and tonic at The Villa d’Este Tivoli.

Caro's go-to cocktail has been the Amalfi Spritz - grab the ingredients at Prince Wine Store!

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.