Don't Shoot The Messenger

This podcast is proudly supported by Red Energy - moving house? Call Red Energy on 131 806.

SHOW NOTES

This week we get an update from Caro who has just landed back in Amsterdam, bought a second hand bike and found a great deal movie deal as well. We discuss the recent Australian Open - is the tournament losing it's lustre without so many of the big name stars we've been used to seeing on centre court over the last couple of decades?

In the Cocktail Cabinet for Prince Wine Store - Myles Thompson sings the praises of Chablis and recommends;

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

In BSF for Red Energy;

This week Caro is Grumpy about the 'Pip Edwards Revenge Body' headlines - haven't we moved on from that kind of journalism?

In 6 Quick Questions for Red Energy we discuss Caro's overly ambitious 'hand luggage only' travel fail, an intriguing literary mystery that emerged in January, the most surprising footy story of the week, Shirley Hazzard's birthday and another amazing fact.

Email the show anytime via [email protected].

Follow the show on Instagram and Facebook (hit the sign up button or email to receive our weekly email).

This podcast is produced, engineered and edited by Jane Nield for SEN.

Celia’s World Famous Hummus

500g of achva brand tahini

2 tins coles brand chickpeas (drained)

1 ½ cups ice water

Juice of 1 or 1 ½ lemons (to taste)

1 clove of garlic

1 tablespoons of kosher or Maldon salt

1 teaspoon of ground cumin.

Put the water, lemon juice, salt and cumin into a food processor and whiz for a while. Add the tahini and blend for a couple of minutes to reach a smooth consistency. Add the chickpeas and continue to blend for another two or three minutes until it reaches your desired consistency. Adjust salt and lemon juice to taste.  Best fresh but can be store in the fridge for up to a week. 

This podcast is sponsored by Red Energy. Moving house? Call 131 806 for 100% Australian Electricity and Gas.

SHOW NOTES

This week on the podcast Caro and Corrie discuss the January 26th dilemma, the complex history and the increasing number of Australian’s who feel anxious about Australian Day.

We also review the Oscar nominations which were just announced (check out the full list HERE), who’s been snubbed and which nominated films we’re keen to see before the big night.

In the Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us to discuss Summer Cocktails. 

Myles suggest switching up your Campari spritzer by using a dash of any kind of Vermouth instead. He recommends the Pampelle Ruby Red Grapefruit with good sparkling white wine and soda.

Old Cuban cocktail

45ml dark rum (St James or Dark Matter perhaps)

20ml of lime juice

15ml Sugar syrup

25ml Brut champagne or sparkling wine (or prosecco)

Dash of bitters

Mint leaves

Corrie recommends Naked Life Negroni Spritz Non-Alcoholic drink in a can.

In BSF for Red Energy;

This week Corrie is grumpy about the ongoing impact of COVID on our health and the lack of communication about the dangers.

In 6 Quick Questions for Red Energy Corrie shares a summer cold get-well trick (ginger and lemongrass), Caro's rookie fashion mistake, the legacy of retired NZ PM Jacinda Adhern, women of a 'certain age' wearing shorts and Caro's plans to travel ultra light.

This week's amazing fact involves a discussion of the Michael Clarke story and just what it takes for a sporting star to lose their career.

To receive our weekly show notes email hit the Sign Up button on Facebook or email a request to [email protected].

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

Jamie Oliver's Affogato

This podcast is proudly supported by Red Energy and Prince Wine Store 

SHOW NOTES

This week on the podcast Caro and Corrie reflect on 250 episodes of the podcast and how Don’t Shoot the Messenger came to be (with a special nod to the enthusiasm of daughters, Annabel Crabb and Craig Hutchison). We reflect on some of the enduring issues and themes that have continued on the show over the years, some of our favourite episode titles, guests and events.

We also review some of the highlights of the Summer including late afternoons spent at the beach, special family time spent embracing Grandmother-hood, standout meals and the domination of the media cycle by Harry and Meghan as the Royal Family saga continues.

Corrie admits to being more than a little excited by the successful launch of the inaugural Sorrento Writers Festival – head to Instagram here for updates ahead of the festival with kicks off on Thursday the 27th of April.

BSF for Red Energy

Plus in 6 Quick Questions we discuss Dominic Perrottet’s predicament, the sad passing of Renee Geyer, Prince Harry v Boris Johnson’s memoir, an annual Summer dilemma and an Amazing Fact.

Follow the show on Instagram or Facebook and email [email protected] 

This podcast is produced, engineered and edited by Jane Nield for SEN.

Slow Roasted Salmon with Citrus Salsa Verde

ingredients

instructions

This podcast is proudly supported by Red Energy. Moving house? Call Red Energy on 131 806

Thanks to everyone who joined us in the studio for this podcast recording and thanks to Drinks Plinks, Cape Merchants and Ello Botanicals for their contribution to our goodie bags on the day. For a special 20% listener discount with Ello Botanicals – use the promo code MESS20 at checkout.    

This week we discuss what we’re looking forward to about Christmas Day and Summer Holidays. 

Anna shares an update from the Op-Shop which is busier than ever and her recommendations of what to do in Melbourne including;

In the Cocktail Cabinet for Prince Wine Store – Myles shares his favourites from the Christmas Mixed Dozen. Use the promo code MESS at checkout online or in-store for your 10% listener discount.

BSF for Red Energy (and thanks to David Holman - General Manager of Business Development at Red Energy for joining us on the podcast).

Screen

Plus in 6 Quick Questions we touch on the biggest sport stories of 2022, our favourite Christmas chores, favourite Christmas crafts and memories and Anna shares her Turkey Brine recipe (see below). 

To receive our weekly email which includes recipes SIGN UP HERE.

Email the show via [email protected].

Anna's Christmas recipe: Turkey Brine - essential for a (dare she says it) moist Turkey

Ingredients:8 litres of water

3 cups of apple cider vinegar

2 cups of brown sugar

1 cup of salt

3 tbsp of peppercorns

5 bay leaves

5 cloves garlic, finely chopped4 sprigs of Rosemary, leaves stripped off

The peel of 3 oranges

1 turkey

Method: 1. Combine all the ingredients in a large pot with 8 litres of cold water. Stir until salt and sugar dissolved. Bring it to boil, then turn off the heat and cover. 2. Allow to cool completely (the recipe takes a while so give yourself time). Then put in the fridge to chill. Place washed, uncooked Turkey in the chilled brine solution and refrigerate for 16 - 24 hours (event overnight is fine).3. When ready for Christmas Day, remove the Turkey from the Brine, put it in another pot filled with cold water for 15mins, just to remove the excess salt. 4. Pat dry with paper towl and cook accoding to your normal roasting method. Voila!   

 This podcast is proudly supported by Red Energy.

This week Caro and Corrie review the Year that was in lists – including the Year’s 5 Big News Stories, the big Footy Stories, the big Farewells and much more.

In the Cocktail Cabinet for Prince Wine Store – Myles Thompson brings us the Year’s 5 Great Drinks including;

Use the promo code MESS at checkout on line or instore for your 10% listener discount.

Mentioned in BSF;

The Settlement – Jock Serong

Lessons in Chemistry – Bonnie Garmus

The Love Songs of W.E.B Du Bois – Honoree Fanonne Jeffers

The Lessons – Ian McEwan

Screen

Slow Horses (2nd series just started on Apple TV)

Shetland (final series)

Licorice Pizza

She Said

See How They Run

Joyride

The Lost City of Melbourne (doco)

North Sea Connection (SBS on demand)

Bridgerton (series 2)

Elvis

Good Luck to You Leo Grande

Gaslight (on Stan)

Bad Sisters (Apple TV)

This Is England

Food

Jo’s Tuna Dip (Ep 222 HERE)

Oasis – Station Street in Fairfield (for Baklava and middle eastern supplies)

La Mana Fresh in Brunswick

Belongil Beach Italian Food in Byron Bay

Embla (122 Russell Street)

Jen’s Lemon Ice-cream (recipe HERE)

Alice Zvlaski’s – butternut squash with sage and olives (see recipe below)

Rick Stein – Madras fish Curry

Cilento in Southern Italy

Greek Chicken with Lemon and Oregano (Ep 225 recipe HERE)

We also touch on the Year’s 5 Big Grumpy Moments – why did so many revolve around transport? 

In 6 Quick Questions we touch on the 5 popular words from 2022 we never want to hear again, the footy issues we hoped will be resolved in 2023, the happiest memories of 2022 and a few amazing facts from the year that was.

Email the show via [email protected]

Butternut Squash with Sage and Black Olive

from In Praise of Veg  by Alice Zaslavsky

Serves 4

2 butternut pumpkin (squash)

1 teaspoon brown sugar (muscovado is my fav here)

1 teaspoon salt flakes

1/3 cup (80 ml) olive oil plus an extra teaspoon

100g macadamia nuts

80g butter

50g kalamata olives, pitted

1 handful of fresh sage leaves, plus extra to garnish

Preheat the oven to 190degrees C with a baking tray inside.

To slice the pumpkin in half, insert a sharp knife through the middle along one side, spin the pumpkin over without removing the knife and slice through the other side. Scoop the seeds out. Use the pumpkin hollow as a bowl to make a paste with the sugar, salt and 2 tablespoons of olive oil, then rub into the pumpkin halves.

Pull the hot baking tray out and carefully line the base with a sheet of baking pater. Drizzle another 2 tablespoons of olive oil across the middle of the baking tray and lay the pumpkin halves, face side down, across the oily bits.

Transfer to the over and roast for 40-50 minutes, until a fork can be poked through the top of the skin.

With 15 minutes to go, wrap the macadamia nuts in a clean tea towel. Use a rolling pin, pestle or the bottom of a bottle to crush the nuts up a bit.

Tip the crushed nuts into a cold frying pan. Add the butter and remaining 1 teaspoon olive oil and place over medium heat. Squash the olives between your thumb and forefinger to split them in half and pop out the pits. Toss the pitted olives and the sage into the butter mixture and gently sizzle for about 2-3 minutes, until the butter has turned as nut-brown as the nuts.

When the pumpkin is ready, pile the nut mixture into the pumpkin hollows, drizzling any left-over buttery sauce around the pumpkin. Garnish with extra sage, season and serve.

Thanks to our show sponsors Red Energy. Moving house? Call local energy retailer, Red Energy. And Prince Wine Store.

SHOW NOTES

LIVE EVENT – WED DEC 14th

Thanks to Red Energy we’re inviting you to join us in the studio for a Podcast Morning Tea on Wednesday 14th of December at 10.15am at our Southbank Studios. Be part of our recording for the

morning, meet our special guests, ask us a few questions and stay for morning tea. Tickets are limited – book your ticket HERE or via this link https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie

 Email [email protected] if you need any assistance.

This week on the show Caro and Corrie discuss their feelings on hearing the Bruce Lehrmann trial was being abandoned and the role of the media in the case. Might there have been an easier way for Brittany Higgins?

Corrie recommends Louise Milligan’s insightful book Witness for further reading on the issue.

Also on the agenda this week – preparing for the Christmas season when faced with adversity like grieving, financial stress, isolation, anxiety, flood damage and trauma, career anxiety as 2022 comes to a close and COVID’s potential to ruin plans.

In the Cocktail Cabinet for Prince Wine Store;

December Mixed Dozen including

Visit Prince Wine Store in store or online HERE – use the promo code MESS for your 10% listener discount.

BSF for Red Energy

The Sandpit by Nicholas Shakespeare

Joan Didion: The Centre Will Not Hold on Netflix

Oyster Vinaigrette with Makrut Lime Leaves (scroll down for recipe)

This week Caro is more than a little Grumpy about Meghan and Harry exacerbated by the new Netflix Doco.

In 6 Quick Questions for Red Energy we pay tribute to Christine McVie from Fleetwood Mac who passed away recently (check out Songbird HERE), Corrie’s had another weird (Royal inspired) dream, we get Caro’s take on the recent AFL Fixture announcement as the Socceroo's kicked-off in the World Cup.

To receive our weekly email which includes recipes SIGN UP HERE.

For videos and pics make sure you follow us on Instagram,

Facebook or Twitter

Email the show via [email protected].

Don't Shoot the Messenger is produced by Corrie Perkin, Caroline

Wilson and produced, engineered and edited by Jane Nield for Sports

Entertainment Network.



Oyster Vinaigrette with Makrut Lime Leaves

Red wine vinegar

Shallots – finely chopped

Salt and pepper

Tiny bit of Water to take the edge off

Add a few slivers of macerate lime leaves (very thinly sliced – cut either side of the stem to remove the tough bit).

Join Us for our Podcast Morning Tea – December 14th at

10.15am at our Southbank Studios. Be part of our recording for the morning,

meet our special guests, ask Caro and Corrie a few questions and stay for

morning tea. Tickets are limited – book your ticket HERE or via

this link https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie

This week Caro and Corrie discuss the result of the Victorian

State election which The Age described as “a reset of the political

landscape’. What does the result say about the Murdoch media in Victoria and where to now for the Liberal Party?

In the Cocktail Cabinet for Prince Wine Store we talk prosecco;

Use the promo code MESS at checkout on line or instore for your 10% listener discount.

In BSF for Red Energy;

In 6 Quick Questions we touch on an alarming report released

this week about the Great Barrier Reef , the failure of Gillon McLachlan to

promote a successor and the appointment of Jennifer Watt as CEO at North Melbourne, Corrie’s radio appearance on 3MBS, paying to see Santa and bad taste civic Christmas Decorations.

Plus this week’s Amazing Fact is about a fascinating historical

political saga.

To receive our weekly email which includes recipes SIGN UP HERE.

Email the show via [email protected].

Serves: 4-6

Prep time: 30 minutes

Cooking time: 1 hour

Ingredients

Method

Preheat the oven to 200°C.

Season the chicken generously with salt. Warm the olive oil in a

large ovenproof frying pan over medium–high heat. Add the chicken, skin-side

down, and cook for 2–3 minutes, until the skin is golden. Turn the chicken over

and cook for another 1–2 minutes. Remove from the pan and set aside, skin-side

up.

Reduce the heat to medium–low and add the onion, garlic and

capsicum with a pinch of salt. Gently cook for 7–8 minutes, until softened and

beginning to colour. Add the spices and crumble in the chorizo. Cook for a

further 3–4 minutes, until the chorizo is beginning to colour, then add the

tomato paste and rice and stir to coat, allowing the rice to toast for a minute

or two. Increase the heat to medium and pour in the wine, scraping the base of

the pan to release any caramelised bits. Pour in the chicken or vegetable stock

and add the bay leaves and oregano. Stir so that everything is evenly

distributed throughout the stock. Season with a little more salt and some

pepper.

Nestle the chicken thighs back into the pan, skin-side up, then

transfer to the oven and cook for 20 minutes. Remove from the oven and scatter

in the olives, then return the pan to the oven and cook for a further 10

minutes or until the rice is tender and the chicken is golden and cooked

through. Serve with plenty of chopped parsley scattered over the top and lemon

wedges on the side.

Join Caroline Wilson and Corrie Perkin for Ep 245

Join Us for our Podcast Morning Tea – December 14th.

Thanks to Red Energy we’re inviting you to join us in the studio for a Podcast Morning Tea on Wednesday 14th of December at 10.15am at our Southbank Studios. Be part of our recording for the morning, meet our special guests, ask Caro and Corrie a few questions and stay for morning tea. Tickets are limited – book your ticket HERE or via this link https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie

Email Producer Jane if you’ve got any questions via [email protected].

This week Caro and Corrie discuss the so called ‘Civil War’ at the Hawthorn Football Club, where the board room politics are at, the merits (or not) of The Dingley Plan and the quest to find Jeff Kennett’s successor.

Donald Trump’s announcement that he’ll run in the 2024 Presidential campaign fell a little flat, we wonder where this leaves the Republicans, the alternatives to Trump and Corrie pays tribute to Nancy Pelosi.

In the Cocktail Cabinet for Prince Wine Store Myles joins us to discuss Rose including;

You can book for the Rose and Sausages event on Thursday the 24th of November HERE

Use the promo code MESS at checkout online or instore for your 10% listener discount.

In BSF for Red Energy;

This week Caro’s grumpy about the World Cup and the multitude of issues surrounding Qatar’s hosting.

In 6 Quick Questions we talk about our best live show experiences of the week, Tracey Grimshaw’s place in Australian Women in Media history, the Christmas jobs we’ve ticked off our list this week and Corrie has an amazing fact about the history of the work Christmas Party.

To receive our weekly email which includes recipes SIGN UP HERE.

For videos and pics make sure you follow us on Instagram, Facebook or Twitter

Email the show via [email protected].

Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Mindy’s Avocado Hummus

Makes one batch

1 can of chickpeas (430g)

2 medium ripe avocados

3 tbsp of olive oil

1 tbsp tahini

1 handful of spinach

3 tbsp fresh lime juice

2 garlic cloves

½ teaspoon of salt

½ teaspoon of pepper

Blend all ingredients together

Join Caroline Wilson and Corrie Perkin for Ep 244.

Join Us for our Podcast Morning Tea – December 14th.

Thanks to Red Energy we’re inviting you to join us in the studio for a Podcast Morning Tea on Wednesday 14th of December at 10.15am at our Southbank Studios. Be part of our recording for the morning, meet our special guests, ask Caro and Corrie a few questions and stay for morning tea. Tickets are limited – book your ticket HERE or via this link https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie

Email Producer Jane if you’ve got any questions via [email protected].

This week on the podcast Caro and Corrie discuss Betting and Cheating in Sport and the AFL Umpire Brownlow Scandal. Is it just another footy mess than Gillon McLachlan will attempt to resolve before he finally steps down? Plus Caro has strong feelings on the AFLW grand final which still doesn’t have a confirmed venue.

We’ve been binging The Crown Season 5. The Guardian review suggested “it’s time for this bitty, boring show to end forever” – do we agree? Plus Corrie has a few thoughts on Tom Bower’s new book Revenge: Meghan, Harry and the War Between the Windsors.

In The Cocktail Cabinet for Prince Wine Store – Myles introduces us to

Top Non-Champagne Sparkling

In BSF for Red Energy we discuss;

This week Corrie’s grumpy about being grumpy but also the very serious issue of our ruined roads after the heavy rains and flooding.

In 6 Quick Questions we touch on;

The scam that nearly caught us out, winning at Bridge v Scrabble, the thing that Sean Penn and Banksy have in common, the 3 most menial but necessary tasks in life, the menial and the difficult ones and another amazing fact.

To receive our weekly email which includes recipes SIGN UP HERE.

For videos and pics make sure you follow us on Instagram, Facebook or Twitter

Email the show via [email protected].

Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Jen Hutton’s Lemon Ice-Cream

This ice cream literally takes 10minutes and is always a hit – served with berries – your guests will be screaming for more.

Serves 8

Cooking Time: freeze overnight

600ml cream

1 and a half cups caster sugar

Juice and rind of 2 lemons

Blend cream and su

Join Caroline Wilson and Corrie Perkin for Ep 243.

This program is proudly supported by Red Energy. Moving house? Call Aussie owned Red Energy on 131 806.

This week on the show Caro and Corrie the new Respect At Work Bill, reflect on the wonderful work of Kate Jenkins and her contribution to the cause and the shakeup facing boardrooms across Australia.

The British Film Festival continues – Caro highly recommends Joyride with Olivia Coleman and we ponder just why the Brits make such good movies.

In The Cocktail Cabinet for Prince Wine Store Myles takes us to the Otago region of NZ.

Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.

Books, Screen and Food for Red Energy

The Bullet That Missed by Richard Osman

This England on Binge

Roman Asparagus (see recipe below).

In 6 Quick Questions Caro shares her thoughts on whether Gillon McLachlan should step down sooner than later and why, we discuss fears around the American mid-term elections, Helen Garner’s best books as she celebrates her 80th birthday, the cautionary tales from this year’s Spring Racing Carnival and Corrie has some Amazing Facts about the Myer Christmas Windows.

To receive our weekly email which includes recipes SIGN UP HERE.

For videos and pics make sure you follow us on Instagram, Facebook or Twitter

Email the show via [email protected].

Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Roman Asparagus

Serves 4

750g of asparagus

1 tin flat anchovy fillets

1 tbspn oil

1 tbspn butter

Ground pepper

Sal – optional

Slices of Italian Bread

Virgin olive oil

Cut asparagus into short lengths on the diagonal and discard any tough ends. Drain anchovies and mash with a fork. Melt oil and butter. In a fry pan add the asparagus, anchovy and pepper. Cover and cook over low heat, turning frequently until asparagus is cooked. Taste for seasoning.

Heat olive oil in another pan and fry slices of bread til golden brown and serve with asparagus.