Join Corrie Perkin and Caroline Wilson for Ep 171 – Hello From Sunny Quarantine.

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.

Caro joins us from the confines of Hotel Quarantine in Sydney and shares the story of her sudden dash to Amsterdam for the dramatic arrival of her first grandchild Sunday Julia.

We get a sense of pandemic life outside of Australia and discuss the joys of quarantine.

In The Cocktail Cabinet for Prince Wine Store Myles gives Caro a few tips for simple cocktails if she’s planning on cracking open the hotel mini-bar.

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

In BSF for Red Energy we discuss;

· A Theatre for Dreamers by Polly Samson (available HERE at My Bookshop and if you head instore to purchase and mention you’re a podcast listener you’ll receive a 20% - in store only).

· Poms on Netflix and Locked Down at the movies

· Julia’s Tomato Soup (see recipe below).

In 6 Quick Questions we talk about Mother’s Day triumphs and fails, the 2021 Federal Budget and mark the passing of Brendan Edwards.

Designer Clothing Event. Anna from the Op Shop invites you to join the Sacred Heart Mission Op Shop for their special event bursting with designer clothes, jewellery and accessories with drinks and nibbles. Saturday 29th of May 10am - 5pm, 110 Commercial Rd, Prahan.

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.

Julia’s Tomato Soup

Chop Onions, garlic and one red pepper and saute

Chop tomatoes and cook separately until they’ve cooked down

then push through a strainer.

Add all of the ingredients together with a bit of sugar, some white

wine and enough chicken stock. Cook a little further and then

blend. Season to taste.