Join Caroline Wilson and Corrie Perkin for Ep 234.

Caro and Corrie discuss Round 1 of the AFL Finals – every game was a soap opera. The AFL are back in full swing in the hospitality stakes says Caro after a recent event – and as rights negotiations wrap up they’ll be very happy with the breathtaking results we’ve seen so far in finals.

We discuss Meghan and Harry who are back in the UK and Megs’ interview with The Cut (read it HERE), the pushing back of Harry’s memoir publication date and what can be resolved during the UK trip.

In The Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of great wines that are perfect on a chilly Spring day or great when the weather warms up a little too.

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. Plus Save the Date for our get together at Prince Wine Store on Wednesday the 26th of October. More details to come.

BSF

In 6 Quick Questions for Red Energy we discuss the quote that might come back to haunt the Independent federal member for Kooyong Dr Monique Ryan, Serena Williams and her place in the annals of world sport, Corrie’s latest Feeding Fussy Toddlers trick, the fashions on the Venice Film Festival red carpet and much more.

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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.

Palak & Potato Curry

from Alice Zaslavsky’s upcoming The Joy of Better Cooking.

6-8 New potatoes, washed, scrubbed and quartered to fork size.

1 brown onion roughly chopped

1 thumb-sized knob of ginger, roughly chopped (no need to peel)

2-3 garlic cloves, roughly chopped

2 long green chillies (or to taste) finely chopped

2 teaspoons salt flakes

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoons ground coriander

2 bunches of English spinach, washed and spun (Corrie added heaps more).

1 tomato roughly chopped

¼ cup (60ml) neutral-flavoured oil.

Tadka topping

2 tablespoons neutral-flavoured oil (like grapeseed oil)

24 fresh curry leaves (roughly 2-3 stems)

2-3 small whole dried red chillies

2 teaspoons brown mustard seeds

2 teaspoons cumin seeds

To serve

Cooked white or brown basmati rice

Lemon we