Join Corrie Perkin and Caroline Wilson for Ep 162 - Smile Without Using Your Eyes.

Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.

And thanks also to Prince Wine Store bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.au

This week Caro and Corrie discuss the latest developments in Canberra. Two weeks after Brittany Higgins first went public with her allegations of rape in a Federal Minister's office, a dark cloud sits over Parliament House in Canberra.

Bruce McAvaney announced his retirement from AFL commentary this week - we discuss his contribution to the game and his status as one of the best news breakers and newsmakers in the game.

The Cocktail Cabinet returns this week thanks to Prince Wine Store. This week Myles Thomson joins us to talk about Caro and Corrie's favourite Summer Drinks - G&T's and Sherry Cocktails. Myles recommends Balcombe Coastal Gin with Strangelove Light Tonic and Gutierrez Colosia Fino del Puerto NV.

To receive a special listener discount order online at www.princewinestore.com.au and enter the promo code MESS at checkout.

In BSF we talk about;

In 6 Quick Questions Corrie rates some of her favourite Golden Globe fashions, Caro names her favourite Fleetwood Mac song, there's a quirky dog story or two and Corrie helps Caro try and achieve a 'model face'.

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.

Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.

Pan-roasted chicken with artichokes and salad onions

From Gourmet Traveller magazine.

2 tbs extra-virgin olive oil

4 chicken marylands

4 salad onions, trimmed and halved

1 single-clove garlic, skin on, halved

250ml (1 cup) chicken stock, heated

125ml (1/2) cup dry white wine