Join Caroline Wilson and Corrie Perkin for Ep 275.

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

Caro and Corrie are back in the studio for the first time in a while contemplating how good it is to be on home soil after an overseas trip and some of the great things happening in Melbourne at the moment - like the NGV's latest hit exhibition Bonnard Designed by India Mahdavi.

In The Cocktail Cabinet for Prince Wine Store Myles Thompson introduces us to a couple of great red wines;

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

Listener Amy (@dry_but_wet on Instagram) is a non-alcoholic drinks expert and she recommended;

In BSF for Red Energy;

My Father's House by Joseph O'Connor

Barbie

Dishes we've been inspired by on holiday and the proper Mousakka Recipe - get the recipe HERE.

Corrie's Grumpy about the chaos as the West Gate Tunnel works continue and in 6 Quick Questions we discuss great holiday purchases, Sam Pang's chance to reinvigorate The Logies and an Amazing Fact about the plethora of shows and movies with the theme of limbo - including Limbo on SBS on Demand, In Limbo on ABC TV and Limbo the movies starring Simon Baker.

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. 

Authentic Greek Moussaka

For the vegetables

3 potatoes

2 zucchinis, medium

2 eggplants

salt

pepper

For the ground meat

1 onion

2 tablespoon(s) olive oil, for sautéing

1 clove(s) of garlic

1 tablespoon(s) thyme

3 pinches granulated sugar

1/2 teaspoon(s) cloves

1 level teaspoon(s) cinnamon

1 tablespoon(s) tomato paste

500 g ground beef

400 g canned tomatoes

salt

pepper

1/2 bunch parsley

1/2 bunch basil

For the béchamel sauce

100 g butter

100 g all-purpose flour

750 ml whole milk

salt

pepper, ground

1 pinch nutmeg, ground

100 g parmesan cheese, grated

3 egg yolks

Place a deep pan over high heat. Add the sunflower oil and let it get hot.

Peel the potatoes and slice them into thin rounds.

Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.

Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.

For the ground meat.

Place a deep pan over high heat. Add the sunflower oil and let it get hot.

Peel the potatoes and slice them into thin rounds.

Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.

Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.

For the Bechemel

Place a pot over medium heat.

Add the butter and let it melt.

Add the flour and whisk until it soaks up all of the butter.

Add the milk in small batches while continuously whisking so that no lumps form.

As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat.

Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly.

Preheat oven to 180* C (350* F) Fan.

In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.