Join Caroline Wilson and Corrie Perkin for Ep 173.

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week on the show we discuss;

In The Cocktail Cabinet for Prince Wine Store - Myles joins us to recommend a some drops from the up and coming Beechworth region.

Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

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.

Sal’s Corn and Haloumi Fritters

3 cups corn kernels (about 4 corn cobs)

3 eggs

1 red onion

1/2 cup chopped coriander

Salt and pepper

250 grams grated haloumi

1 1/2 cups plain flour

2 tsps baking powder

2 large avocados roughly chopped

2 tblsps lime juice

Salsa

1 punnet grape tomatoes halved or quartered

2 tblsps coriander chopped

4 spring onions finely sliced

Chilli flakes (optional)

*Sal adds chopped red capsicum and chilli to blitzed fritter mixture

Place one cup corn kernels, eggs, onion, coriander, salt and pepper into food processor and lightly blitz

Stir through the rest of the corn, haloumi, flour and baking powder until just combined

Place dessert spoon of fritter mixture (or smaller) into hot oiled frying pan

Fry slightly flattened in batches, drain on kitchen paper and keep warm in low oven

Serve with avocado and lime mixture and tomato salsa on the side

*great as an accompaniment to Mexican dinner such as chilli con carne

*leftover mixture can be left covered in fridge for 2-3 days