Join Caroline Wilson and Corrie Perkin for Ep 233.

This week Corrie reports back from the Byron Bay Writers Festival and shares her 5 Most Anticipated New September Books plus we touch on those great books being made into movies or series.

In The Cocktail Cabinet for Prince Wine Store we’ve got another winner of the Intro to Wine Appreciation Course at Prince Wine Store – congratulations Brett Phillip who has won a double pass.

To win a Prince Wine Store Introductory Wine Course for you and a friend - simply fill in the entry for HERE and tell us about your favourite wine memory or experience.

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 for Red Energy;

Caro also has strong thoughts on Kevin Sheedy’s future at Essendon, Corrie recommends you grab the tissues to watch the wonderful footy moment captured this week when Sophie Locke from the Hawks AFLW team found out she’d make her debut just weeks after losing her Mum. Read the story and watch the video HERE via The Age. Plus with AFL finals just around the corner we discuss the potential highlights and Corrie has an Amazing Fact.

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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.

Alice Heart Roast Cauliflower with Crisp Bread Crumbs

2 tsp sweet smoked paprika

4 garlic cloves, crushed

1 extra-large cauliflower (1.5kg), tough or excess outer leaves removed and base trimmed

1 large pinch of saffron strands, steeped in 2 tbs just-boiled water

11/2 tbsp honey

3 tbsp Sherry vinegar

2 tsp finely chopped rosemary (or thyme)

90g of sourdough breadcrumbs

2 tbsp capers, rinsed and drained

Finely grated zest and juice of 1 small lemon

50gm flame raisins

1 small bunch of flat-leaf parsley, chopped

Chicory or rocket salad, mustard-dressed lentils to serve.

1.Preheat oven to 190C

2. Combine paprika and two crushed garlic cloves with 2 tbsp olive oil. Season with Salt and Pepper and rub mixture over surface of cauliflower.

Set in a large casserole, cover with the lid and roast in the middle of the oven for 1 hour 20 minutes, or until tender when a skewer is poked in.

3. Meanwhile, combine steeped saffron, honey, Sherry vinegar, rosemary and. Tbsp olive oil in a small bowl. Season well and set aside.

4. Put the final 2 tbsp olive oil in a large frying pan (skillet) set over a medium heat. Add the two remaining crushed garlic cloves and stir for a few seconds. Tip in breadcrumbs, capers, lemon zest and raisings, stirring for 4-5 minute