ON THIS EPISODE

Another homophobic slur in the AFL

The AFL’s controversial decision to sign Snoop Dogg for the Grand Final entertainment

Another Writers Festival drama

Vale, David Stratton

Film recommendations – which upcoming films are Corrie and Caro excited to see?

The newest power couple in the AFL – making a big impact at two teams

TWO EVENTS COMING:

• Thanks to Red Energy, our live Don’t Shoot The Messenger podcast recording is on Thursday August 28 from 5pm

• At Prince Wine Store, 177 Bank Street, South Melbourne

• Wine tasting, & you can meet Myles!

• No need to register – just come on the night

PLUS:

DSTM Live podcast recording

Blairgowrie Yacht Squadron

Thursday Sept 11 5pm-7pm

$45 (includes drink on arrival, special guests and lucky door prizes)

LINK TO TICKETS

NEW SEGMENT COMING: Inside The Mail Bag – send through your recommendations, recipes, tips, feedback and questions – and we are going to launch a new dedicated segment in the coming weeks!

[email protected]

Another year, another Grand Final entertainment fracas

- What do we think of the Snoop Dogg AFL GF day decision

- Who is up in arms and why

- Do we agree/disagree

- Proceed or pull the pin

Another weekend, another writers festival falls apart

- Why Bendigo incurred writers’ wrath

- Where to for writers festivals

- Should we expect more writers fest cancellations based on freedom-of-speech restrictions (Dunkeld August 29-30///Emerging Writers mid Sept///Brisbane Writers Fest Sept 9-12///Queenscliff Oct 17-26///Canberra Oct 22-26

BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

BOOK: Corrie has a Book: A House In The Country by Jocelyn Playfair

SCREEN: Caro has a Screen: Mr Burton, cinema on gen release

FOOD: Caro has a Recipe: Roasted Red Skinned Potato Salad

SIX QUICK QUESTIONS, for Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Corrie: What was the worst image of last week’s Putin-Trump meeting

Corrie to Caro: What was your favourite David Stratton moment

Caro to Corrie: Has the anti-Carire Bradshaw movement surprised you

Corrie to Caro: What dining experience left you raving this week

Caro to Corrie: What film are you so excited to see

Corrie to Caro: What husband/wife team is the AFL’s hidden power couple

SIX QUICK QUESTIONS

Corrie to Caro: What’s the best book-to-screen adaptation you’ve seen this year

Caro to Corrie: Which book-to-screen adaptation are you looking forward to seeing next year

Corrie to Caro: Have you forgiven Bernard Tomic

Caro to Corrie: What is the latest White House abomination

Corrie to Caro: Should netball become an Olympic sport

Caro to Corrie: What musical performance blew your mind last week

BSF. BSF brought to us by Red Energy.

BOOK: Caro has a Book: From the Moment They Met It Was Murder, by Alain Silver and James Ursini

SCREEN: Corrie has a Screen: Four Letters of Love movie general release

FOOD: Caro has a Recipe: Slow-cooked lamb curry

PRE-HEAD OVEN TO 150degrees

1 kg chuck steak

2 tbsp Greek yoghurt

Sea Salt and Pepper

3 tbsp Garam Masala

1 tbsp Olive Oil

__

½ tsp fenugreek powder

1 tsp fennel seeds

2 tsp cummin powder

2 tsp coriander powder

1 tsp turmeric

1 tbsp curry powder

__

1 tbsp olive oil

2 red onions

3 garlic cloves

1 tbsp ginger

1 tin rinsed chickpeas

3 red chillis

1 tbsp caster sugar

½ cup coriander stalks

2 heaps tsp Tomato paste

400g can chopped tomato

400 mls beef stock

1 – trim beef into cubes. Season with S&P & garam masala

Add yoghurt, olive oil

2 – Cover and put in fridge

3 – Fry fennell seeds on fry pan. Add fenugreek, cumin, coriander powder – cook 5 mins. Stir in turmeric and curry powder. Mix in pan. Set aside in small bowl

4 – Prep onions, garlic, ginger, chilli & Sugar

5 – Heat oil in deep oven proof dish, heat oil, add beef to brown. Remove beef / wipe pan. Add (4) & cook for 5 mins then add (3) – spice mix and tomato paste. Cook 1 min

6 Addm beef back to dish, add tomatoes, stock, chopped coriander, stalks. Stir together. Cover with foil then lid. Into over 150 degrees for 3 hours

After 2 hours, add chickpeas and place back in oven after stir.

7 – Set on stove to thicken before serving with coriander, yoghurt, chutney and rice

PRINCE WINE STORE with Myles Thomson.

Wirra Wirra The 12th Man Chardonnay 2024

https://princewinestore.com.au/wirra-wirra-the-12th-man-chardonnay-2024.html

Scout Wines Central Otago Pinot Noir 2023

https://princewinestore.com.au/100152-scout-wines-central-otago-pinot-noir-2023.html

Querciabella Chianti Classico 2021

https://princewinestore.com.au/querciabella-chianti-classico-2021.html

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

ON THIS EPISODE:

The fallout from the cancelled Byron Bay Writers Festival

Mini-break winter getaway recommendations

Should netball become an Olympic sport?

Recommendations from Myles Thomson

TWO EVENTS COMING:

• Thanks to Red Energy, our live Don’t Shoot The Messenger podcast recording is on Thursday August 28 from 5pm

• At Prince Wine Store, 177 Bank Street, South Melbourne

• Wine tasting, & you can meet Myles!

• No need to register – just come on the night

Plug our event:

DSTM Live podcast recording

Blairgowrie Yacht Squadron

Thursday Sept 11 5pm-7pm

$45 (includes drink on arrival, special guests and lucky door prizes)

LINK TO TICKETS: https://www.trybooking.com/DDXWV

NEW SEGMENT COMING.

Inside The Mail Bag – send recommendations, recipes, tips, feedback & questions –

[email protected]

ITEM 1: In Praise of NSW Northern Rivers region – despite the rain

- What happens when you have an outdoor festival and the rains come

Or, how climate change is killing off Australia’s major events

- Highlights of travelling in this region

- Where to go, what to do, where to stay

The Cocktail Cabinet. PRINCE WINE STORE with Myles Thomson.

Wirra Wirra The 12th Man Chardonnay 2024

Scout Wines Central Otago Pinot Noir 2023

Querciabella Chianti Classico 2021

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF.

BOOK: Caro has a Book: From the Moment They Met It Was Murder, by Alain Silver and James Ursini

SCREEN: Corrie has a Screen: Four Letters of Love movie general release

FOOD: Caro has a Recipe: Slow-cooked lamb curry

PRE-HEAD OVEN TO 150degrees

1 kg chuck steak

2 tbsp Greek yoghurt

Sea Salt and Pepper

3 tbsp Garam Masala

1 tbsp Olive Oil

__

½ tsp fenugreek powder

1 tsp fennel seeds

2 tsp cummin powder

2 tsp coriander powder

1 tsp turmeric

1 tbsp curry powder

__

1 tbsp olive oil

2 red onions

3 garlic cloves

1 tbsp ginger

1 tin rinsed chickpeas

3 red chillis

1 tbsp caster sugar

½ cup coriander stalks

2 heaps tsp Tomato paste

400g can chopped tomato

400 mls beef stock

1 Trim beef into cubes. Season with S&P & garam masala

Add yoghurt, olive oil

2 Cover and put in fridge

3 Fry fennell seeds on fry pan. Add fenugreek, cumin, coriander powder – cook 5 mins. Stir in turmeric and curry powder. Mix in pan. Set aside in small bowl

4 Prep onions, garlic, ginger, chilli & Sugar

5 Heat oil in deep oven proof dish, heat oil, add beef to brown. Remove beef / wipe pan. Add (4) & cook for 5 mins then add (3) – spice mix and tomato paste. Cook 1 min

6 Addm beef back to dish, add tomatoes, stock, chopped coriander, stalks. Stir together. Cover with foil then lid. Into over 150 degrees for 3 hours

After 2 hours, add chickpeas and place back in oven after stir.

7 Set on stove to thicken before serving with coriander, yoghurt, chutney and rice

SIX QUICK QUESTIONS

Corrie to Caro: What’s the best book-to-screen adaptation you’ve seen this year

Caro to Corrie: Which book-to-screen adaptation are you looking forward to seeing next year

Corrie to Caro: Have you forgiven Bernard Tomic

Caro to Corrie: What is the latest White House abomination

Corrie to Caro: Should netball become an Olympic sport

Caro to Corrie: What musical performance blew your mind last week

PRINCE WINE STORE with Myles Thomson. THIS WEEK: Oranges and Lemons⁠

Departed Spirits Bloody Cello (500ml)

37%⁠⁠Folle Envie 750ml⁠

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

SIX QUICK QUESTIONS

Corrie to Caro: Where do you stand on Sam Groth

Caro to Corrie: Where do you stand on Liam and Pamela

Corrie to Caro: What is Nature’s most magical moment in Melbourne in Winter

Caro to Corrie: What are your Logie Red Carpet 3,2,1 votes

Corrie to Caro: What was your most positive retail experience this week

Caro to Corrie: What was your most negative retail experience

BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

BOOK: Corrie has a Book: After the Fall by Kirsten Alexander

SCREEN: Caro has a Screen: The Stolen Painting

FOOD: Caro has a Recipe: Slow-roasted pork with lemons and orange rind

1 shoulder of free-range or organic pork, well scored by your butcher

3 onions

1 whole lemon, skin and pith removed, leaving just the flesh zest of 1 orange 2 tbsp olive oil

1 cup of water

1 tsp fennel seeds

I tsp celery salt

1 tsp cooking salt pepper, freshly ground

Serve this amazing, melt-in-your-mouth pork dish with lemon potatoes and salad.

Method:

Preheat the oven to 200°C.

Dat the meat dry.

Toast the fennel seeds and gently grind them using a mortar and pestle.

Slice the onions and arrange them on the bottom of the baking dish. Slice the lemon and spread it over the onions.

Drizzle a little olive oil on the onions and sprinkle with salt.

Place your meat on top, and carefully but thoroughly rub the salt, celery salt and pepper on it. It is important to season your meat well.

Massage the meat thoroughly with olive oil. In a bow, combine the salt, celery salt, pepper, örange zest and ground fennel seeds. Rub this mixture into the meat, ensuring it goes into the scoring and onto the underside. Add i cup of water to the baking dish.

Bake in the oven uncovered for about 30 minutes.

Take your pork out, reduce the temperature of the oven to 150°C, cover the dish with foil and bake for a further 2 hours. Check the meat after the first hour to make sure there is enough liquid on the bottom, and add a little more if necessary.

After the final hour of cooking, take off the foil, increase the oven temperature to approximately 200°C and continue to bake until the meat browns and forms crackling.

THIS WEEK:

- The fallout from Simon Goodwin's sacking

- The remake of Pride and Prejudice

- A citrus tasting session with Myles

- The Logies

WIN! Win a double pass to the Breast Cancer Network Australia Pink Lady Match THIS SUNDAY at the MCG, thanks to Red Energy.

Just email your name and contact number to [email protected] and the first 10 entries will win a double pass

TWO BIG EVENTS :

Thanks to Red Energy, our next Don’t Shoot The Messenger podcast is on Thursday August 28 from 5pm

At Prince Wine Store, 177 Bank Street, South Melbourne

You don’t need to register – just come on the night!

AND:

DSTM Live podcast recording at the Blairgowrie Yacht Squadron

Thursday Sept 11 5pm-7pm

$45 (includes drink on arrival, special guests)

New segment: The Mail Bag (coming soon) – send through your recommendations, recipes, tips, feedback and questions – and we are going to launch a new dedicated segment in the coming weeks!

[email protected]

ITEM 1 Who on Earth would be an AFL coach?

- Simon Goodwin – how it unfolded

- Is the Melbourne Football Club still cursed

- Michael Voss – how it’s unfolding

THE REMAKE OF PRIDE AND PREJUDICE

- Is it a risk to do a re-make given the first is still considered near perfect?

PRINCE WINE STORE with Myles Thomson. THIS WEEK: Oranges and Lemons

⁠⁠Departed Spirits Bloody Cello (500ml) 37%⁠⁠

⁠⁠Folle Envie 750ml⁠⁠

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

BOOK: Corrie has a Book: After the Fall by Kirsten Alexander

SCREEN: Caro has a Screen: The Stolen Painting

FOOD: Caro has a Recipe: Slow-roasted pork with lemons and orange rind

1 shoulder of free-range or organic pork

3 onions

1 whole lemon, skin & pith removed, leaving just the flesh zest of 1 orange 2 tbsp olive oil

1 cup of water

1 tsp fennel seeds

I tsp celery salt

1 tsp cooking salt pepper, freshly ground

Serve this pork dish with lemon potatoes and salad.

Method:

Preheat the oven to 200°C.

Dat the meat dry.

Toast the fennel seeds and gently grind them using a mortar and pestle.

Slice the onions and arrange them on the bottom of the baking dish. Slice the lemon and spread it over the onions.

Drizzle a little olive oil on the onions and sprinkle with salt.

Place your meat on top, and carefully but thoroughly rub the salt, celery salt and pepper on it. It is important to season your meat well.

Massage the meat thoroughly with olive oil. In a bow, combine the salt, celery salt, pepper, örange zest and ground fennel seeds. Rub this mixture into the meat, ensuring it goes into the scoring and onto the underside. Add 1 cup of water to the baking dish.

Bake in the oven uncovered for about 30 minutes.

Take pork out, reduce temp to 150°C, cover dish with foil, bake for a further 2 hours. Check meat after the 1st hour to make sure there is enough liquid on the bottom, and add a little more if necessary.

After the final hour of cooking, take off the foil, increase the oven temperature to approximately 200°C and continue to bake until the meat browns & forms crackling.

SIX QUICK QUESTIONS

Where do you stand on Sam Groth

Where do you stand on Liam and Pamela

What is Nature’s most magical moment in Melbourne in Winter

What are your Logie Red Carpet 3,2,1 votes

What was your most positive retail experience this week

What was your most negative retail experience

BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

BOOK: Corrie has a Book: Fire by John Boyne

SCREEN: Caro has a Screen: Ridley Road SBS On Demand

FOOD: Caro has a Recipe: