Don't Shoot The Messenger

Join Caroline Wilson, Corrie Perkin and guests Julia Wilson (aka Caro’s Mum) and Clem Donohoe (aka Caro’s youngest daughter) for our Christmas special.

And of course thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row - www.redenergy.com.au, and thanks to Prince Wine Store.

We hear from Julia and Clem about their post lockdown experiences and what it’s been like from both ends of the age spectrum plus Caro’s got another update from Amsterdam where the Christmas spirit is in full swing.

In The Cocktail Cabinet for Prince Wine Store Myles joins us with a couple of recommendations for Christmas Magnums. Giugal Cote Du Rhone 1500ml and Veuve Fourney BdB Magnum.

Prince Wine Store also have cocktail packs available – everything you need to make your favourite cocktails (these make a great gift too). Check them out HERE

Head to the Prince Wine Store website HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

We’ve got loads of recommendations in BSF – see the list below.

Books

Screen

Food

• Clem’s Paloma Cocktail and Julia’s Pork Tenderloin (See recipes below).

Plus we get Julia’s take on the Sussexes, Clem recommends the ‘Want To Go’ function in Google Maps to plan your stops on your next road trip, we talk Christmas disasters and Caro’s got another Dutch Fact to share.

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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.

Clem’s Paloma Cocktail

Shot or two of tequila, top up tall glass with ice, topped up with Capi (Australian made grapefruit soda), and fresh lime juice with a big wedge of grapefruit. Can also use red grapefruit juice and soda water to do it the old-fashioned way.

Julia’s Pork Tenderloin

3 tablespoons cider vinegar

1 and a half tablespoons soy sauce

½ cup of honey

2 pork tenderloins about 500 gm,

Brown pork in a pan, pop in the oven with some garlic cloves and the rest of the ingredients and cook for about 15minutes

Join Caroline Wilson, Corrie Perkin and special guest Anna Barry (aka Anna from the Op Shop) as we celebrate our 200th episode. We want to thank each and every one of our listeners, many of whom have been with us since Episode 1 for supporting the show, contributing with your feedback and recommendations and sharing us with your friends and family.

And of course thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row - www.redenergy.com.au, and thanks to Prince Wine Store.

Caro shares an update on Life in Amsterdam Chapter 7 and we check in on the vibe in Melbourne where tensions are rising, especially in retail, around COVID protocols.

In the Cocktail Cabinet for Prince Wine Store we try a sparkling Vouvray from the Loire Valley. Damien Pinon Vouvray Brut NV.

Prince Wine Store also have cocktail packs available – everything you need to make your favourite cocktails (these make a great gift too). Check them out HERE

Head to the Prince Wine Store website HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

French 75 cocktail

Ingredients

Method

Corrie’s Crush of the Week for Red Energy is the Australian cricket team and Caro’s grumpy about the change to the AFL fixture and the anti-vax stance being taken by staff at the Adelaide Crows.

We have loads of recommendations in BSF this week including;

3 great recipes that make great Christmas gifts – Corrie’s Pest, Caro’s Spiced Nuts and Anna’s Onion Jam (see recipes below).

Plus Caro has another ‘dutch fact’ for us, we discuss Christmas traditions and great Christmas gifts and a whole lot more.

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 t

In The Cocktail Cabinet on Episode 199 for Prince Wine Store Myles join us with a fantastic mixed dozen perfect for the festive season.

Head to the Prince Wine Store website HERE and use the promo code MESS at checkout online to receive a listener discount (mixed dozen already at discount price).

Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. www.princewinestore.com.au.

Join Caroline Wilson and Corrie Perkin for Ep 199.

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week we discuss;

In The Cocktail Cabinet for Prince Wine Store it’s wonderful to have Myles join us with a fantastic mixed dozen perfect for the festive season.

Head to the Prince Wine Store website HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

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.

Adam Liaw's zucchini caprese from Good Food

Ingredients

¼ cup good-quality olive oil

5 zucchinis, cut into irregular chunks about 4cm long

salt and black pepper, to season

1 tbsp good-quality white wine vinegar

2 pieces (about 220g) of buffalo mozzarella in whey

½ cup loosely packed basil leaves

Method

1. Heat a frying pan on your barbecue grill. Add half the oil and zucchini and season well with salt. Slowly fry the zucchini for about 10-15 minutes until it is browned and slightly caramelised. Add the white wine vinegar to the pan and toss to combine. Spoon the zucchini onto a serving plate and tear the mozzarella over it. Spoon over the juices from the pan and drizzle with the remaining olive oil. Scatter with the basil leaves and finish with a generous grind of black pepper.

Join Caroline Wilson and Corrie Perkin for Ep 198.

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week on the podcast, Caro drops a little bombshell with the news that she and the family in Amsterdam have contracted COVID – she shares the details of what’s been a rough week for all.

We also discuss;

In The Cocktail Cabinet for Prince Wine Store it’s wonderful to have Myles join us in the studio again for a tasting of cider and ginger beer.

We try Jamaican Ginger Beer, Hills Cloudy Cider and Ciderman Apple Cider

Head to the Prince Wine Store website HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

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.

Belinda Jeffery’s Flourless Almond, Coconut And Vanilla Cake

This is from the secret cache of recipes I turn to when I have to whip up something special at very short notice – and it’s just fabulous. Although it’s an unassuming slim little cake and somewhat wet inside, don’t let looks fool you; it has the best flavour, and there’s a lovely contrast between the slightly chewy crust and buttery crumb. What’s also appealing is that it only takes about 15 minutes to make and is wonderfully versatile – perfect for afternoon tea, but serve it with poached plums, quince or tamarillos and a dollop of rich cream and it’s like waving a magic wand that transforms it into a very elegant dessert.

· SERVES 8-10.

Preheat your oven to 180C. Butter a 23 or 24cm shallow spring form cake tin and line the base and sides with buttered baking paper. Dust the tin lightly with flour (or rice flour if you’re avoiding wheat) and set it aside.

Put the almond meal, desiccated coconut, salt and sugar into a medium-sized bowl and whisk them briskly together with a balloon

Join Caroline Wilson and Corrie Perkin for Ep 197.

Thanks to a couple of listener questions this week we discuss;

We check in on;

Jock Serong’s Port Fairy GLT’s

· Best Morning Coffee – Port Fairy Coffee Roasters

· Best Breaky – Bank and Co on Bank Street

· Best Cake / Mid Morning Coffee – Rebecca’s on Sackville Street

· Best Lunch – Farmer’s Wife on Sackville Street

· Best BLT – Oak & Anchor on Bank Street

· Best Book shop – Blarney on James Street

· Best arvo drinking – Merrijig Bar on Gippsland Street or Oak & Anchor

· Best Pizza – Coffin Sally Pizza

In BSF;

Myles from Prince Wine Store drops in to talk about what makes a really great wine store or bottle shop - it's all about building up a rapport with the wine seller! Prince Wine Store have some incredible deals on champagne and sparkling on now.

Head to the Prince Wine website HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

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.

Caro’s Goulash

Serves 4

Ingredients

2 large onions

100g of lard or butter

2 tsp paprika

500g beef or veal shank or blade diced

2g of ground cumin

Salt

1 clove of garlic, crushed

`1 tomato

1 green paprika (pepper)

4-6 potatoes diced

Method

Chop the onion finely and saute it in the lard or butter. Sprinkle with the ground paprika and immediately add the beef. Stir it. Turning occasionally and season with cumin, salt and garlic. Pour in a small amount of water and saute it covered nice and slow. When the mean is tender add the tomato cut into quarters. Green paprika (pepper) and the diced potatoes. There should not be more potatoes than meat. Add w

Join Caroline Wilson and Corrie Perkin for Ep 196.

This week we discuss;

In the Cocktail Cabinet for Prince Wine Store Myles recommends a couple of new arrivals;

Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

o 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.

Neil Perry's linguine with spicy tuna, olives and capers

SERVES 4

1. Place the extra virgin olive oil into a saucepan over a low heat. Add the anchovies and garlic

and cook slowly until the anchovies start to soften into the oil. Add the capers, olives, chilli and some sea salt.

2. Break up the tuna and fold it through the seasoned oil. Cook for a little longer until the tuna breaks up fairly finely so it sticks to the pasta.

3. Meanwhile, cook the pasta in plenty of boiling salted water for 10 minutes, or until al dente. Remove and reserve ½ cup of the pasta cooking liquid. Drain well.

4. Add the pasta and pasta liquid to the tuna, tossing over heat to coat the pasta. Add the parsley, a little pepper and squeeze the lemon over. Divide among four bowls.

Join Caro and Corrie for Ep 195.

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week on the show we talk about;

In the Cocktail Cabinet for Prince Wine Store Myles introduces us to 3 wines from the Bellota wine list.

Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

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.

Chicken marylands with mushrooms and tarragon in a cream sauce

by Stephanie Alexander from her new cook book Home.

This combination – chicken, mushrooms, tarragon, cream – is a classic in the French regional repertoire. It may seem dangerous with the inclusion of both butter and cream but they are used in modest quantities and add lusciousness. I have suggested using chicken marylands. You might prefer to buy thighs, purchased with the bone in and the skin on. This dish is not suitable for breast portions as it needs to cook for quite a long time to develop the best flavour. The more muscular sections respond well to longer cooking. I like to serve this with a vegetable puree or maybe firm or soft polenta. Mashed potato is always a winner. Do not omit the final garnish of freshly chopped French tarragon. Its perfume brilliantly reinforces the flavour of the tarragon in the sauce.

Stephanie Alexander's new cookbook. Photo: Penguin

INGREDIENTS

Join Caro and Corrie for Ep 194.

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week we discuss;

Books, Screen and Food

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.

CASTAGNACCIO: Chestnut Flour, Raisin and Rosemary Cake

125 g chestnut flour

125g self-raising flour

¼ tsp of salt

150g butter, chopped

240g brown sugar

1tsp bicarb soda (baking soda)

1 cup milk

1 egg

55g raisins or sultanas (1/3 cup), soaked in hot water for 30 minutes then drained

2 tbsp rosemary leaves

40g (1/4 cup) pine nuts

2tbsp olive oil

Line the base and sides of an 18 x 28 cm lamington tin with baking paper. Preheat oven to 180 degrees C.

Process the flours, salt and butter in a food processor until mixture resembles fine breadcrumbs (or do it the old-fashioned way and rub butter into flours with your fingertips until the same result is achieved).

Add brown sugar and process until combined. Press half the flour mixture over the base of a prepared tin.

Whisk bicarb soda, milk and egg in a bowl until well-combined. Add remaining flour mixture and raisins to egg mixture, mix well and pour over base. Scatter with rosemary and pine nuts and drizzle with olive oil.

Bake for 40 minutes or until cooked when tested with a skewer. Cool in a tin.

Keeps well in an air-tight container for two days.

Join Caro and Corrie for Ep 193

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week we discuss;

In the Cocktail Cabinet for Prince Wine Store, Myles has a great Mixed Spring Dozen for us which includes Andie Bondar from McLaren Vale and Gentle Folk.

Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

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.

Green Cannellini and Tahini from the Test Kitchen by Yottam Ottolenghi

1 round white or brown pita roughly torn into 2-3cm pieces

1 tbsp za’tar 75ml of olive oil

3 tins of cannellini beans – drained

30 g of parsley roughly chopped

30g of fresh coriander, roughly chopped

30g chives, roughly chopped

1 and a ¼ tsp cumin seeds, toasted and roughly crushed with a pestle and mortar

1 garlic clove, crushed

2 and ½ tbsp lemon juice

Salt and black pepper

Tahini Sauce

80g tahini

1 and ½ tbsp lemon juice

1 garlic clove, crushed

Chilli Oil

2 and a ½ tbsp olive oil

½ tsp chilli flakes

½ tsp paprika

1. Preheat the oven to 180 C fan forced. Toss the pita with the za’tar, 2 tablespoons of oil, ¼ teaspoon of salt and a good grind of pepper and spread on a medium, parchment lined baking tray. Bake for 12 minutes tossing halfway, or until golden and crispy. Set aside to cool.

2. Set aside 100g of the beans in a medium bowl. Put the remaining beans, 600ml of water and 1 teaspoon of salt into a medium saucepan on a medium high heat. Bring to the boil, then simmer for 15 minutes, or until beans are nicely softened and warmed through. Keep warm on a low heat until ready to serve.

3. Make the tahini sauce by whisking together all of the ingredients with 70ml of water and ¼ teaspoon of salt in a medium bowl, until smooth and pourable. It will thicken as it sits.

4. Make the chilli oil by putting the oil and chilli flakes into a small frying pan and placing on a medium heat. Cook for 4 minutes then add the paprika and remove the pan from the heat. Set aside.

5. Put he reserved 100g of beans into a food processor along with the herbs, cumin, garlic, lemon juice, the remaining tablespoons of oil, ½ teaspoon of salt and a good grind of pepper. Blitz until smooth, then transfer to a large mixing bowl.

6. Drain the warm beans in a sieve, set over a bowl, then add them and 100ml of their cooking liquid to the herb mixture, mixing well to combine. You want the beans to be well coated and for the mixture to be saucy