SHOW NOTES

Join Caroline Wilson and Corrie Perkin for Ep 135.

It’s lockdown 2.0 for Melbournian’s this week – we discuss how the announcement made us feel and what we’ll do differently this time.

New stats show Australian’s have taken to shopping online in droves during the pandemic – will our shopping habits be changed forever?

Caro updates us on the latest from the AFL and we get the inside gossip on Eddie McGuire's walk-off on Footy Classified last week.

Corrie’s ‘Crush of the Week’ is on Professor Brett Sutton, Victoria’s Chief Health Officer.

In BSF – Caro has high praise for Hamnet by Maggie O’Farrell (Corrie loved it too), we talk Top 5 British Crime Shows and Corrie shares a winning recipe by Neil Perry (see recipe below).

Plus we talk tantrums, the Dismissal letter, Julia Gillard’s new book and Season 5 of The Crown.

Neil Perry’s Linguine with Spicy Tuna, Olives and Capers (from Good Weekend – find the recipe HERE).

SERVES 4

· 125ml extra virgin olive oil

· 6 anchovies

· 3 cloves garlic, thinly sliced

· 1 tbsp salted baby capers, well rinsed and drained

· ½ cup black olives, pitted and roughly chopped

· 1 tsp chilli flakes

· sea salt

· 300g can tuna in oil, drained

· 400g dried linguine

· 2 tbsp roughly chopped flat-leaf parsley

· freshly ground pepper

· 1 lemon

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.

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