Join Caroline Wilson and Corrie Perkin for Ep 257 – The Year of the Big Statement.

This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar twice. Head to www.redenergy.com.au

SHOW NOTES

It’s that time of the year again - Oscars time. Caro and Corrie chat about this year’s Academy Awards ceremony, the winners and losers, and those amazing Red Carpet fashions. Yes, it certainly was the Year of the Big Dress. Check out the Red Carpet fashions HERE. 

Caro and Corrie share some of the correspondence they received following their interview last week with journalist Tom Morris.

In The Cocktail Cabinet for Prince Wine Store Myles Thompson has a couple of great Pinot recommendations.

·      Two Tonne TMV Pinot Noir 2022

·      Pike Road - by Elk Cove Pinot Noir 2021

Head to www.princewinestore.com.au or instore at Bank Street South Melbourne and use the Promo Code MESS for your 10% listener discount.

BSF for Red Energy

·     Ready for Absolutely Nothing by Susannah Constantine

·     My Wardrobe Malfunction podcast with Trinny

·     The Dry on SBS on Demand

·     Clemmie Donohoe’s Plum Frangipane Tart (recipe below or HERE)

The week Corrie’s Grumpy about the complexity of modern parking systems (and paying for other people’s parking).

We also discuss Josh Frydenberg’s possible political come-back, the commencement of the 2023 AFL season and our theatrical and literary highlights of the week. 

CARO'S AMSTERDAM TRAVEL TIPS - are available in full via our Facebook page

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This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.

Clemmie Donohoe’s Fig (or Plum) Frangipane Tart.

Head to @ClemmieDonohoe on Instagram HERE to her highlights of the Fig Tart for recipe tips.

Ingredients

Careme Sweet Shortcrust pastry

Plums or figs

200g nuts (Clem used 160g pistachios, 40g blanched almonds)

2 eggs

175g unsalted butter

150g sugar (Clem used brown and caster)

Method

Grease the base of a tart or pie tin and roll out enough pastry to cover the base and the sides then blind bake the shell until nice and golden.

For the frangipane filling. Add your nuts to a food processor and pulse until you have a fine crumb (not too fine as some texture is nice). In a separate bowl cream your butter and sugar until pale and fluffy. Add two egg yolks and one egg white and beat. Add your nuts and fold them through until nicely incorporated.

Slice your plums or figs. Add your filling to your tart shell and smooth over. Arrange your fruit artfully.

Bake at 180 degrees C for 30-40minutes (depending on your oven). You’ll know when it’s ready when the filling is set and nice and golden. Dust with icing sugar to serve. Serve with freshly whipped cream, ice cream or yoghurt.