Don't Shoot The Messenger

In The Cocktail Cabinet for Prince Wine Store from Ep 267 Myles Thompson joined us with a couple of great options for cellaring;

·      Bests Hamill Shiraz 2019

·      Moss Wood Ribbonvale Cabernet Sauvignon 2018

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.

Join Caroline Wilson and Corrie Perkin for Dear Caro and Corrie

Send us your question or dilemma via email [email protected].

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

Join Caroline Wilson and Corrie Perkin for Ep 267

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 Corrie delve into three of the biggest stories of the week – Alistair Clarkson’s decision to walk away from coaching North Melbourne and Stan Grant’s emotional resignation as host of Q&A - as he questions if the Australian media is the poison that runs through our country’s blood.

Plus special guest Tom Morris joins us to discuss the process behind breaking one of the biggest AFL stories of the year – Damian Hardwick’s departure from the Richmond Football Club.

In The Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us with a couple of great options for cellaring;

·      Bests Hamill Shiraz 2019

·      Moss Wood Ribbonvale Cabernet Sauvignon 2018

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.

In BSF for Red Energy;

·      The Chistie Affair by Nina de Gramont

·      Queen Charlotte on Netflix

·      Stir-fried udon, mustard greens, tofu and peanut sauce from Gourmet Traveller

Caro’s grumpy about getting sick after her recent pre-travel vaccinations plus in 6 Quick Questions we discuss an awkward social blunder, Donald Trump Junior’s upcoming speaking tour of Australia, on screen kings and more.

Dear Caro and Corrie is coming 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. 

Stir-fried udon, mustard greens, tofu and peanut sauce

Serves 2 Prep time 15 minutes. Cook time 15 minutes

2 portions Japanese udon noodles (90g each)

2 tbsp sesame oil

2 spring onions, cut into 5cm lengths

3 tsp finely grated ginger

2 garlic cloves, finely grated

300gm mixed mustard greens, stalks removed, leaves coarsely chopped

100gm each shitake mushrooms and wood-ear mushrooms, thinly sliced

200gm firm satay flavoured tofu, sliced

2 tbsp each mushroom XO sauce and Jimmy’s Sate sauce

Thai basil leaves and chopped roasted peanuts to serve

1.    Cook noodles in a large saucepan of boiling water until just tender (2-3 minutes). Drain and run under cold water and set aside

2.    Heat 2 tbsp oil in a wok over high heat and stir-fry onion, ginger, garlic, greens and shitakes until tender (2-3 minutes). Remove from wok and set aside. Add tofu to wok and fry, turning until golden and crisp at the edges (3-4 minutes). Add mushroom XO and Jimmy’s Sate sauces with 125ml water and cook, stirring frequently, until slightly thickened (2-3 minutes). Add noodles and greens mixture to wok, season with freshly ground pepper and toss to warm through (1-2minutes).

3.    Serve noodles topped with Thai basil leaves and peanuts. 

NOTE: Jimmy’s sate sauce, mushroom XO sauce and udon noodles are available from select supermarkets and Asian grocers.

Join Caroline Wilson and Corrie Perkin with The Cocktail Cabinet from Ep 266.

Myles Thompson joins us from Prince Wine Store with a match for Corrie's Autumnal Fruit and Almond Cake.

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.

·      Autumnal Fruit and Almond Cake (recipe HERE) or below.

Autumnal Fruit and Almond Cake by David Herbert

You can use fresh or thawed frozen blackberries (or raspberries) for the autumnal cake; they may sink a little, but don’t worry too much as it is all about the taste. Dust the cake with a little icing sugar to serve, if desired. The success of this cake depends on the butter being nice and soft; leave it out of the fridge for about 6-8 hours for it to soften naturally.

 185g butter, softened at room temperature

150g caster sugar

150g (1 heaped cup) self raising flour

1/2 tsp baking powder

100g ground almonds

2 free range eggs, beaten

2 tbsp milk

1 tsp vanilla extract

250g fresh blackberries

2 tbsp raw or demerera sugar

2 tbsp flaked almonds

Preheat the oven to 180C (fan forced 160C). Grease and line the base of a 20cm springform or loose bottom cake tin.

Dice the butter and place the butter, caster sugar, flour, baking powder, almonds, eggs milk and vanilla into a bowl and beat with an electric mixer for 3-4 minutes, or until just combined. Fold in the 3/4 of the fruit.

Spoon into tin. Scatter with the remaining fruit, the raw sugar and the almonds. Bake for 1 hour and 15 minutes, or until firm and a skewer inserted in the middle comes out clean. Leave to cook in the tin for 10 minutes, before cooling on a wire rack. Serves 8-10

Join Caroline Wilson and Corrie Perkin for this bonus episode as we share the feedback to our Where Are You Listening From? call out.

Let us know via email [email protected] or via Instagram or Facebook.

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

Join Caroline Wilson and Corrie Perkin for Ep 266.

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

Thanks to everyone who responded to our 'Where Are You Listening From?' - we'll be dropping a Bonus Ep later in the week.

Dear Caro and Corrie is coming 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.

SHOW NOTES

This week on the podcast Caro and Corrie discuss the unfolding Tassie footy situation which is stirring up the local political landscape. Is the government being transparent enough and is the proposed $715 million stadium a must?

Plus there’s been plenty of commentary about the integrity of the Hawthorn racism review – Caro shares an update and ponders the toll the process is taking on the main players.

In the Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us with a match for Corrie's Autumnal Fruit and Almond Cake.

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.

In BSF for Red Energy;

·      The Rising Tide by Ann Cleeves     

·      Air at the cinema

·      Autumnal Fruit and Almond Cake (recipe HERE) or below.

In 6 Quick Questions Corrie has a Mother’s Day walking highlight, Caro shares the high-lights from her Sydney mini-break, Corrie’s Netflix & Couples theory takes on a new perspective, we’ve got a dog inspired GLT and an Amazing Fact or two about the Sir Doug Nicholls Round.

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. 

Autumnal Fruit and Almond Cake by David Herbert

You can use fresh or thawed frozen blackberries (or raspberries) for the autumnal cake; they may sink a little, but don’t worry too much as it is all about the taste. Dust the cake with a little icing sugar to serve, if desired. The success of this cake depends on the butter being nice and soft; leave it out of the fridge for about 6-8 hours for it to soften naturally.

 185g butter, softened at room temperature

150g caster sugar

150g (1 heaped cup) self raising flour

1/2 tsp baking powder

100g ground almonds

2 free range eggs, beaten

2 tbsp milk

1 tsp vanilla extract

250g fresh blackberries

2 tbsp raw or demerera sugar

2 tbsp flaked almonds

Preheat the oven to 180C (fan forced 160C). Grease and line the base of a 20cm springform or loose bottom cake tin.

Dice the butter and place the butter, caster sugar, flour, baking powder, almonds, eggs milk and vanilla into a bowl and beat with an electric mixer for 3-4 minutes, or until just combined. Fold in the 3/4 of the fruit.

Spoon into tin. Scatter with the remaining fruit, the raw sugar and the almonds. Bake for 1 hour and 15 minutes, or until firm and a skewer inserted in the middle comes out clean. Leave to cook in the tin for 10 minutes, before cooling on a wire rack. Serves 8-10

Join Caroline Wilson and Corrie Perkin for Ep 264 - Floating on a Cloud of Relief

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 show Caro and Corrie delve into some wonderful listener feedback – we’d love to know where YOU are listening from. Send us an email to [email protected] or via Insta or Facebook.

Caro and Corrie share their perspective of the Coronation of King Charles which they watched together with Caro’s Mum Julia and her sisters. They dissect the high and low points and wonder is Charles Australia’s last monarch?

In the Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us with some sure-fire Mother’s Day Pinots including;

·      Wickhams Road Whitlands Pinot Noir 2022

·      May Mixed Dozen 2023 - Pinot Party which includes the Glaetzer-Dixon Avance Pinot Noir 2021

·      Andre Clouet 100% Pinot Champagne

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.

In BSF for Red Energy;

Caro is Grumpy about her leaking car which smells like wet dog. Plus in 6 Quick Questions we discuss the most eyebrow raising boycott of the week, the Trump court case, whether Melbourne or Sydney deserve the Barry Humphries memorial, Chris Fagan’s statements on the media coverage of the Hawthorn saga and Corrie has some Amazing Facts about just what went on in historical Coronations.

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.

Coronation quiche

By Buckingham Palace/Mark Flanagan/Lucy Wilson

• 250g block of ready-made shortcrust pastry

In The Cocktail Cabinet on Ep 264 - Myles Thompson from Prince Wine Store joined us with a couple of Southern Rhone wine recommendations;

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

Join Caroline Wilson and Corrie Perkin for Ep 264 - Floating on a Cloud of Relief

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

Thanks to everyone who joined us at our Live Podcast for Red Energy last week at the Sorrento RSL and to all of the poddies who attended the Sorrento Writer's Festival on the weekend.

It's been a big week of AFL news - Caro and Corrie discuss the granting of the 19th licence to a Tasmanian team after decades of campaigning. How will the finances work and where will the players come from? Plus we discuss the appointment of Andrew Dillon as the new CEO of the AFL, the mood at AFL House and the legacy of Gillon McLachlan.

In the Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us with a couple of Southern Rhone wine recommendations;

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

BSF for Red Energy

Caro's Grumpy about Richard Goyder's casual comments at the CEO appointment press conference earlier in the week. In 6 Quick Questions Caro and Corrie touch on some of their highlights from the Sorrento Writer's Festival.

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.

CORONATION CHICKEN

The recipe given below serves eight persons and is from The Constance Spry Cookery Book by Constance Spry & Rosemary Hume (1956)

·      6 tbsp Hellmann's Real Mayonnaise

·      2-3 tsp mild curry powder, to taste

·      ½ tsp ground cinnamon

·      2 tbsp mango chutney

·      1-3 tbsp sultanas, or to taste

·      500g shredded cooked chicken

·      STEP 1

Mix the Hellmann's Real Mayonnaise, curry powder, cinnamon, chutney and sultanas together and season with black pepper.

·      STEP 2

Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired.

Join Caroline Wilson and Corrie Perkin from the Sorrento Portsea RSL, recorded on the eve of the inaugural Sorrento Writers Festival on April 26th 2023.

This podcast and all of our live events are 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 joined by guests Ray Gill and Anna Barry aka Anna from the Op Shop.

Ray joins the discussion on the Crikey v Murdoch case and the wider media landscape plus we mark the passing of Barry Humphries and his contribution to Australian cultural live, his legacy and more.

Anna also pays tribute to Father Bob McGuire who also passed away recently.

In the Cocktail Cabinet for Prince Wine Store, Myles Thompson has recommended

• Moorooduc Estate – Devil Bend Creek Pinot Noir 2021

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

BSF

Plus Caro, Corrie and Anna share 3 Things they Love about Sorrento.

SORRENTO WRITERS FESTIVAL - visit HERE.

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.

Geoff Slattery’s Pear and Quince Crumble (from Simple Flavours)

THE FILLING

3 quinces, peeled, seeded, cut into smallish pieces and tossed in lemon juice

4 pears, peeled etc as for quinces

30–40g white sugar — Taste as you go. You could need more sugar depending on the sweetness of the pears. Don’t use brown, as it colours the puree.

THE CRUMBLE

1 cup self-raising flour, sifted

½ cup brown sugar — Demerara sugar makes for outstanding results for this dish. It seems to provide just that extra bit of crunch that turns a crumble into seventh heaven.

about 100g cold butter, cut into cubes

1

Put the fruit and sugar into a flattish bowl which can go into a microwave. Cover with plastic wrap and cook on high (500 watt) for 20–25 minutes until the fruit is butter-tender and has given off a deal of juice.

2

Toss the lot into a whizzer and process to a fine puree. Taste again. Set aside to cool.

3

Mix the flour and the sugar, and work in the butter piece by piece until the mixture has the consistency and appearance of breadcrumbs. Set aside. You might like to make double, for another crumble the day after you demolish this one.

4

Spread the fruit mix over the bottom of a pie dish, and sprinkle the flour-sugar-butter mix over the top, to a depth of about a centimetre. You can do this if the puree is still hot.

5

Bake in a 200°C oven for 25–30 minutes, until the crumble has browned and has cooked through. Usually the puree will be starting to bubble a little at this point. Don’t let it get too aggressive, lest it bursts through the crumble.

6

Serve with vanilla bean ice cream. You can serve with cream, but for a very hot crumble, straight from the oven, you can’t beat the temperature variation and texture that come from perfect ice cream. Any combination of quinces and apples and pears; or apples and pears; or rhubarb; or raspberries, blackcurrants or gooseberries in season work well in this crumble.