Join Corrie Perkin, Anna Barry (aka Anna from the Op-Shop) and guest Jake Niall from The Age for Ep 170.

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 - most satisfied customers 11 years in a row.

We get to know Jake and find out what it was like to step into the shoes of Caro’s shoes as her successor in the role as Chief Footy Writer at The Age and Jake shares some of his insights into the COVID ravaged 2020 season from within the AFL’s Northern Hub. You can listen to more of Jake's footy talk on the Real Footy Podcast.

Anna reports back from her recent sojourn to Noosa and we discuss how to approach travel plans and mini breaks in this transitional period still fraught with potential COVID disruptions.

Myles Thompson from Prince Wine Store joins us for The Cocktail Cabinet to recommend a couple of drinks to pair with Mother’s Day lunch including Kreglinger Estate Sparkling NV and a Dominique Portet Sparkling Rose.

Visit www.princewinestore.com.au and use the promo code MESS at checkout online to receive a listener discount.

Jake’s Crush of the Week for Red Energy is actor Carey Mulligan who starred in A Promising Young Woman.

In BSF we discuss;

· Agent Sonya by Ben Macintyre

· Supernova at the movies

· One-pan chicken and haloumi bake with honey and lemon by Katrina Meynink (see recipe below or HERE).

Anna’s Grumpy this week about the lack of options for talking to a real person when calling a big company or council line plus in 6 Quick Questions we talk Mother’s Day, the browning of Winter Fashion 2021, Bay City Rollers and more.

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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.

One-pan chicken and haloumi bake with honey and lemon by Katrina Meynink

The ultimate shove-in-a-pan-and-call-dinner-done meal. So quick, so easy and a total crowd pleaser. By adding a decent lug of honey to the marinade, the sugars help brown and crisp the top of the chicken without having to pre-fry first.

Ingredients

5 chicken marylands (or Anna uses chicken chops).

200g haloumi, sliced about 2cm thick

3 lemons, halved

1 head of garlic, halved horizontally

2-3 large sprigs rosemary, plus extra to serve

Marinade

2 tsp dried oregano

3 tbsp hone