Join Caroline Wilson and Corrie Perkin from the Sorrento Portsea RSL, recorded on the eve of the inaugural Sorrento Writers Festival on April 26th 2023.

This podcast and all of our live events are proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au

Caro and Corrie are joined by guests Ray Gill and Anna Barry aka Anna from the Op Shop.

Ray joins the discussion on the Crikey v Murdoch case and the wider media landscape plus we mark the passing of Barry Humphries and his contribution to Australian cultural live, his legacy and more.

Anna also pays tribute to Father Bob McGuire who also passed away recently.

In the Cocktail Cabinet for Prince Wine Store, Myles Thompson has recommended

• Moorooduc Estate – Devil Bend Creek Pinot Noir 2021

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

BSF

Plus Caro, Corrie and Anna share 3 Things they Love about Sorrento.

SORRENTO WRITERS FESTIVAL - visit HERE.

Email [email protected] or join us on Instagram or Facebook.

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

Geoff Slattery’s Pear and Quince Crumble (from Simple Flavours)

THE FILLING

3 quinces, peeled, seeded, cut into smallish pieces and tossed in lemon juice

4 pears, peeled etc as for quinces

30–40g white sugar — Taste as you go. You could need more sugar depending on the sweetness of the pears. Don’t use brown, as it colours the puree.

THE CRUMBLE

1 cup self-raising flour, sifted

½ cup brown sugar — Demerara sugar makes for outstanding results for this dish. It seems to provide just that extra bit of crunch that turns a crumble into seventh heaven.

about 100g cold butter, cut into cubes

1

Put the fruit and sugar into a flattish bowl which can go into a microwave. Cover with plastic wrap and cook on high (500 watt) for 20–25 minutes until the fruit is butter-tender and has given off a deal of juice.

2

Toss the lot into a whizzer and process to a fine puree. Taste again. Set aside to cool.

3

Mix the flour and the sugar, and work in the butter piece by piece until the mixture has the consistency and appearance of breadcrumbs. Set aside. You might like to make double, for another crumble the day after you demolish this one.

4

Spread the fruit mix over the bottom of a pie dish, and sprinkle the flour-sugar-butter mix over the top, to a depth of about a centimetre. You can do this if the puree is still hot.

5

Bake in a 200°C oven for 25–30 minutes, until the crumble has browned and has cooked through. Usually the puree will be starting to bubble a little at this point. Don’t let it get too aggressive, lest it bursts through the crumble.

6

Serve with vanilla bean ice cream. You can serve with cream, but for a very hot crumble, straight from the oven, you can’t beat the temperature variation and texture that come from perfect ice cream. Any combination of quinces and apples and pears; or apples and pears; or rhubarb; or raspberries, blackcurrants or gooseberries in season work well in this crumble.