Join Caroline Wilson and Corrie Perkin for Ep 221.

This podcast is proudly presented by Red Energy - most satisfied customers 11 years in a row.

This week Caro and Corrie pay tribute to two influential Melbourne identities – it's vale to Sally Chirnside and Ron Reed.

We reflect on the Queen’s Platinum Jubilee – what did it teach us about the monarchy of the past and the future and who are our favourite royals?

In the Cocktail Cabinet for Prince Wine Store – Myles has some special recommendations for Corrie who’s hosting a wine maker for lunch soon.

· Craiglee Shiraz 2017 from Sunbury

· Frankland Estate Isolation Ridge 2017 from WA

· Michael Hall Sang de Pigeon Chardonnay from SA.

Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.

BSF;

Caro’s Grumpy about the state of Melbourne’s muddy parks this week and in 6 Quick Questions we discuss;

We also chat about political snubs, favourite winter colours and Corrie is singing the praises of her new Monte slippers in new shearling material, keeping her comfy and warm inside AND outside of the house. For a listener discount of 15% - head to www.montestore.com and use the promocode DONTSHOOT15 at checkout.

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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.

Yogurt and Spice Roasted Salmon BY SABRINA GHAYOUR

These little salmon bites are something I’ve made time and time again over the years and this method of roasting them at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside. Leftovers also make a great addition to your lunchbox the next day. Serves 4

Ingredients

500g skinless salmon fillet, cut into 4cm cubes

For the marinade:

4 tablespoons Greek yogurt

1 tablespoon garlic granules

1 heaped tablespoon rose harissa

1 teaspoon ground turmeric

1 teaspoon paprika

Finely grated zest of 1 unwaxed lime and a good squeeze of juice

1 teaspoon olive oil

Generous amount of Maldon sea salt flakes and freshly ground black pepper