Join Caro and Corrie for Ep 184 - No! It's Not Your Story.

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

This week;

In The Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of different Yarra Valley wines - one from small batch specialist Dominic Valentine and another from Medhurst Wines.

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.

In BSF we discuss;

Corrie is grumpy about Barnaby Joyce's recent interview with Fran Kelly about climate change - listen HERE.

Caro's Crush of the Week for Red Energy is the Adelaide Crows official who reported Taylor Walker's racist behaviour.

In 6 Quick Questions we talk about the most improved Olympic Commentator, Prince Andrew's tattered reputation, Cricket as an Olympic sport, Jock Zonfrillo's depiction in the Good Weekend article recently and Enid Blyton.

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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.

Corrie’s “I can’t remember where I found it” mushroom sauce

3 tablespoons of butter

A pour of olive oil

1-2 garlic cloves chopped finely

I sliced brown or red onion

1 cup of Swiss Brown mushrooms

1 cup of Flat or Portabella mushrooms

1 cup of Shiitake mushrooms

1/2 cup white wine

1/2 cup cream or plain yoghurt

1 tablespoon oregano (fresh or dried)

2 tablespoons parsley

Sea salt and freshly ground black pepper

Heat the butter and olive oil. Add butter and olive oil, add the onion and garlic and cook until softened.

Add the mushrooms, cook til softened then add the white wine and oregano

Let it simmer for 15-20 mins then stir in the cream/yogurt

4. Stir in the cream, bring to the boil then remove from heat.

Add parsley then place over steak or mix through pasta

Clem's Cafe De Paris Butter

150g unsaled butter

chives, tarragon and parsley (you don't need all three - and if you only want to use one Caro suggests parsley)

1 shallot

1 clove garlic

1 tbs capers in vinegar

2 anchovy fillets

2 tsp Worcestershire sauce

1 tsp curry powder (and you like)

1 lemon

Chop all ingredients, place in a bowl mix through the butter. Place on cling wrap and roll into a log and then refrigerate for 3 hours.