Join Caroline Wilson and Corrie Perkin for Ep 151.

This podcast is supported by Prince Wine Store and Click for Vic.

SHOW NOTES

This week Caro and Corrie cross to our 'US correspondent' Kerry Shea Loder (aka Corrie's sister-in-law) to give us a perspective on the US election from San Francisco.

We discuss our post-lockdown mindset and talk about the 'Canberra Bubble' and the challenges it presents, as highlighted by Monday's episode of Four Corners report by Louise Milligan which you can watch HERE.

This week in our new segment 'The Cocktail Cabinet for Prince Wine Store' Caro and Corrie talk gin. This week they tasted the Copper Rivet Dockyard Gin (available HERE) which they paired with Coastal Tonic (available HERE).

Prince Wine Store bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.au To receive a special listener discount enter the promo code MESS (as in Messenger) at checkout to receive your discount.

Caro's 'Crush of the Week' is Victoria’s Commander of Testing and Community Engagement Jeroen Weimar, while Corrie is Grumpy about Joel Fitzgibbon's labelling of environmental activists as the 'cheesecloth brigade'.

In BSF - Corrie's enjoing Trio by William Boyd (available at My Bookshop HERE). Caro is raving about The Queen's Gambit on Netflix and Corrie shares a Salsa Verde recipe from Always Add Lemon by Danielle Alvarez (available HERE). . .see recipe below.

This week we love listener Jackie Croyle's wonderful recommendations for a Victorian getaway - she loved her trip to Lake's Entrance recently. Send us an email ([email protected]) with your recommendations for great Victorian locations, producers and eateries or comment on our socials!

Click for Vic - Get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.

Salsa Verde from Always Add Lemon

2 tablespoons of finely chopped shallots

3 tablespoons of red wine vinegar or lemon juice

1 teaspoon of salt

1 bunch of flat leaf parsley

1 bunch of chervil (Corrie substituted chives or Caro recommends Tarragon as a substitute)

100ml of extra virgin olive oil

3 anchovy fillets finely choppe