Join Caroline Wilson, Corrie Perkin and special guest Julia Wilson (Caro's Mum) for a post Grand Final debrief, a discussion about growing up with a beautiful mother and more inspiration from Caro's favourite 70's dinner party book. 

Julia's 'Crush of the Week' is Maureen Hafey who presented the Premiership Cup at the Grand Final. 

In BSF - Corrie's raving about the new novel from one of her favourite local authors Favel Parrett There Was Still Love (available HERE) and also recommends Favel's Past the Shallows. 

Everyone's recommending the documentary Green Light by Ned Donohoe which investigates the growing calls to legalise medicinal cannabis. For screening dates and more info head to www.greenlightmovie.com

Caro's recipe recommendation is a 70s classic Country Terrine (see recipe below). 

Corrie's Grumpy about the shopping habits of men and in '6 Quick Questions' we compare Richmond champions, pets, Dame Julie Andrews, Spring fashion and more. 

Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.

Visit Vitalsmarts.com.au/dstm to find out more.

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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.

COUNTRY TERRINE

1 kg of pork and veal mince

2 large onions finely chopped

2 cloves of crushed garlic

2 slices of white bread, crusts removed, bread 'crumbed'

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

2 teaspoons of salt

ground black pepper

3 tablespoons chopped parsley

2 eggs

1 tablespoon Grand Marnier

2 tablespoons white wine

4 bacon rashers to line the terrine

125g pistachio nuts (optional). 

Fry onion and garlic slowly in butter until soft. Mix all ingredients and pour into greased terrine lined with bacon. Put bay leaves on to. Cover and cook in a bain marie (inch of water in a baking dish) about one to one and a half hours. To test insert a skewer. When cooked, juices will run clear. Leave to cool and serve with crusty bread. This makes enough for 8-10 people. (NB - You can use 1 dessertspoon of mixed fresh herbs in place of the dried thyme and marjoram). 

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