Join Caroline Wilson and Corrie Perkin for Ep 267

This podcast is 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

This week Caro and Corrie delve into three of the biggest stories of the week – Alistair Clarkson’s decision to walk away from coaching North Melbourne and Stan Grant’s emotional resignation as host of Q&A - as he questions if the Australian media is the poison that runs through our country’s blood.

Plus special guest Tom Morris joins us to discuss the process behind breaking one of the biggest AFL stories of the year – Damian Hardwick’s departure from the Richmond Football Club.

In The Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us with a couple of great options for cellaring;

·      Bests Hamill Shiraz 2019

·      Moss Wood Ribbonvale Cabernet Sauvignon 2018

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.

In BSF for Red Energy;

·      The Chistie Affair by Nina de Gramont

·      Queen Charlotte on Netflix

·      Stir-fried udon, mustard greens, tofu and peanut sauce from Gourmet Traveller

Caro’s grumpy about getting sick after her recent pre-travel vaccinations plus in 6 Quick Questions we discuss an awkward social blunder, Donald Trump Junior’s upcoming speaking tour of Australia, on screen kings and more.

Dear Caro and Corrie is coming back - send us your question or dilemma to [email protected] and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

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

Stir-fried udon, mustard greens, tofu and peanut sauce

Serves 2 Prep time 15 minutes. Cook time 15 minutes

2 portions Japanese udon noodles (90g each)

2 tbsp sesame oil

2 spring onions, cut into 5cm lengths

3 tsp finely grated ginger

2 garlic cloves, finely grated

300gm mixed mustard greens, stalks removed, leaves coarsely chopped

100gm each shitake mushrooms and wood-ear mushrooms, thinly sliced

200gm firm satay flavoured tofu, sliced

2 tbsp each mushroom XO sauce and Jimmy’s Sate sauce

Thai basil leaves and chopped roasted peanuts to serve

1.    Cook noodles in a large saucepan of boiling water until just tender (2-3 minutes). Drain and run under cold water and set aside

2.    Heat 2 tbsp oil in a wok over high heat and stir-fry onion, ginger, garlic, greens and shitakes until tender (2-3 minutes). Remove from wok and set aside. Add tofu to wok and fry, turning until golden and crisp at the edges (3-4 minutes). Add mushroom XO and Jimmy’s Sate sauces with 125ml water and cook, stirring frequently, until slightly thickened (2-3 minutes). Add noodles and greens mixture to wok, season with freshly ground pepper and toss to warm through (1-2minutes).

3.    Serve noodles topped with Thai basil leaves and peanuts. 

NOTE: Jimmy’s sate sauce, mushroom XO sauce and udon noodles are available from select supermarkets and Asian grocers.