Join Caroline Wilson and Anna Barry (aka Anna from the Op Shop) who’s filling in for Corrie this week.

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This week we discuss Melbourne’s Lockdown 5.0, how we approached it compared to previous lockdowns and what helped us get through.

Caro and Anna are in the grips of Olympic fever – we talk about some of the highlights, critique the commentary team and discuss the appalling press conference behaviour of John Coates recently when ‘ordered’ QLD premier Annastacia Palaszczuk to attend the opening ceremony.

In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to discuss a couple of his favourite Spanish wines.

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In Books Screen and Food we talk about;

· Early Morning Riser by Catherine Heing

· Still Life by Sarah Winman

· Season 2 of Baptiste (on Foxtel or Binge)

· Lemon Delicious Pudding from Gourmet Traveller – recipe HERE (or below).

Plus Anna’s got some Olympic inspired Crushes of the Week and Caro’s still grumpy about the stalled roadworks in front of her house.

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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.

Bethany Finn's lemon delicious pudding from Gourmet Traveller

INGREDIENTS

· 60 gm unsalted butter, softened

· 330 gm (1½ cups) caster sugar

· Finely grated rind of 1 lemon, plus 150ml juice (from about 3-4 lemons)

· 3 eggs, separated

· 60 gm self-raising flour

· 375 ml (1½ cups) milk

· Pure icing sugar and pouring cream, to serve

METHOD

· 1

Preheat oven to 170°C. Beat butter, sugar and lemon rind in an electric mixer until pale (2-3 minutes). Add yolks, one at a time, beating well to combine between each addition, add flour, then gradually add milk, mixing until a smooth batter forms. Scrape down sides of bowl and stir in lemon juice. Transfer batter to a bowl and clean and dry mixer bowl thoroughly.

· 2

Whisk eggwhites in an electric mixer until firm peaks form, then gradually add to batter, gently folding in until well combined. Pour into a 1.5-litre ceramic dish, place in a deep baking tray, transfer to oven, then fill tray with enough boiling water to come halfway up sides of dish.

· 3

Bake until risen and golden brown on top (40-50 minutes). Cool briefly (5 minutes), then dust with icing sugar and serve with cream.