Join Caroline Wilson and Corrie Perkin for Ep 274

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

SHOW NOTES

This week on the podcast Caro’s in the midst of a Melbourne winter while Corrie joins us from Sicily on the last leg of her European vacation. 

This week we were rocked by the news that the Victorian government was cancelling the 2026 Commonwealth Games – Caro and Corrie discuss the fall out.

Corrie shares more of her travel highlights and how it’s offered a welcome shift in perspective on life.

In The Cocktail Cabinet for Prince Wine Store – Myles Thompson joins us to discuss Rum and how to choose a great bottle of rum.

·      The Plantation Dark Rum

·      Beach House Mauritius Gold Spiced Rum

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

In BSF for Red Energy;

·      The Enchanted April by Elizabeth Von Arnim

·      The Quiet Girl (at the movies)

·      Caro’s Rhubarb and Cinnamon Cake (see recipe below)

Caro’s grumpy (admittedly a first world problem) by the demise of the great pubs on the southside of Melbourne.

Plus Corrie’s wishing she was back in Melbourne to see the Sjaella a Female Vocal Sextet performing on Friday. You can check them out on Youtube HERE.

Dear Caro and Corrie is 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.

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. 

You can listen to Home Style with Shaynna Blaze on Spotify HERE

Rhubarb and Cinnamon Cake

60g butter

380g brown sugar

1 egg

1 tbsp vanilla

300g flour

1 tsp bicard soda

1 tsp salf

1 tsp cinnamon

500g rhubarb sliced into 2cm pieces

Rind of 1 lemon

250ml of full cream sour cream

Beat butter with brown sugar. Add egg and vanilla. Stir in sifted flour, bicarb, salt and cinnamon.

Add rhubarb, rind and sour cream. Stir with a wooden spoon then spoon into a buttered and floured 22cm round cake tin. Sprinkle with extra brown sugar and cinnamon. Bake in a pre heated oven at 180C for 50-60 minutes.

Rhubarb can be replaced with apples and pears.