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This week Caro and Corrie review the Year that was in lists – including the Year’s 5 Big News Stories, the big Footy Stories, the big Farewells and much more.

In the Cocktail Cabinet for Prince Wine Store – Myles Thompson brings us the Year’s 5 Great Drinks including;

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Mentioned in BSF;

The Settlement – Jock Serong

Lessons in Chemistry – Bonnie Garmus

The Love Songs of W.E.B Du Bois – Honoree Fanonne Jeffers

The Lessons – Ian McEwan

Screen

Slow Horses (2nd series just started on Apple TV)

Shetland (final series)

Licorice Pizza

She Said

See How They Run

Joyride

The Lost City of Melbourne (doco)

North Sea Connection (SBS on demand)

Bridgerton (series 2)

Elvis

Good Luck to You Leo Grande

Gaslight (on Stan)

Bad Sisters (Apple TV)

This Is England

Food

Jo’s Tuna Dip (Ep 222 HERE)

Oasis – Station Street in Fairfield (for Baklava and middle eastern supplies)

La Mana Fresh in Brunswick

Belongil Beach Italian Food in Byron Bay

Embla (122 Russell Street)

Jen’s Lemon Ice-cream (recipe HERE)

Alice Zvlaski’s – butternut squash with sage and olives (see recipe below)

Rick Stein – Madras fish Curry

Cilento in Southern Italy

Greek Chicken with Lemon and Oregano (Ep 225 recipe HERE)

We also touch on the Year’s 5 Big Grumpy Moments – why did so many revolve around transport? 

In 6 Quick Questions we touch on the 5 popular words from 2022 we never want to hear again, the footy issues we hoped will be resolved in 2023, the happiest memories of 2022 and a few amazing facts from the year that was.

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Butternut Squash with Sage and Black Olive

from In Praise of Veg  by Alice Zaslavsky

Serves 4

2 butternut pumpkin (squash)

1 teaspoon brown sugar (muscovado is my fav here)

1 teaspoon salt flakes

1/3 cup (80 ml) olive oil plus an extra teaspoon

100g macadamia nuts

80g butter

50g kalamata olives, pitted

1 handful of fresh sage leaves, plus extra to garnish

Preheat the oven to 190degrees C with a baking tray inside.

To slice the pumpkin in half, insert a sharp knife through the middle along one side, spin the pumpkin over without removing the knife and slice through the other side. Scoop the seeds out. Use the pumpkin hollow as a bowl to make a paste with the sugar, salt and 2 tablespoons of olive oil, then rub into the pumpkin halves.

Pull the hot baking tray out and carefully line the base with a sheet of baking pater. Drizzle another 2 tablespoons of olive oil across the middle of the baking tray and lay the pumpkin halves, face side down, across the oily bits.

Transfer to the over and roast for 40-50 minutes, until a fork can be poked through the top of the skin.

With 15 minutes to go, wrap the macadamia nuts in a clean tea towel. Use a rolling pin, pestle or the bottom of a bottle to crush the nuts up a bit.

Tip the crushed nuts into a cold frying pan. Add the butter and remaining 1 teaspoon olive oil and place over medium heat. Squash the olives between your thumb and forefinger to split them in half and pop out the pits. Toss the pitted olives and the sage into the butter mixture and gently sizzle for about 2-3 minutes, until the butter has turned as nut-brown as the nuts.

When the pumpkin is ready, pile the nut mixture into the pumpkin hollows, drizzling any left-over buttery sauce around the pumpkin. Garnish with extra sage, season and serve.