SHOW NOTES

Join Caroline Wilson and Corrie Perkin for Ep 278.

This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au

This week on the podcast we reflect on the Breast Cancer Network Australia's moving Field of Women event at the MCG. You can access the wonderful resources of BCNA via their website www.bcna.org.au and listen to the Upfront About Breast Cancer podcast 'What You Don't Know Until You Do' with Dr Charlotte Tottman HERE.

We also discuss the Ben Keays goal and the AFL's goal line technology issues plus THAT World Cup kiss. Was it inappropriate for Spanish FA president Luis Rubiales to kiss payer Jenni Hermoso smack bang on the lips?

In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with three Spanish offerings;

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

In BSF for Red Energy;

Our recipe of the week is thanks to Cobram Estate – Australia’s most awarded 

extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria.

In 6 Quick Questions Corrie shares her Women's World Cup best uniform votes, we touch on the Bradley Cooper fake nose debate, Michael Parkinson's memorable interviews plus another Amazing Fact.

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.

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You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts.

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

by Donna Hay

Serves: 4

60ml extra virgin olive oil

2 red onions, sliced

3 cloves garlic, sliced

12 stalks cavolo nero (about 240g), stems removed

3 x 400g cans cherry tomatoes

Sea salt

Cracked black pepper

25g finely grated Parimgiano Reggiano

6 sprigs lemon thyme

2 x 200g packs feta

Basil leaves, to serve

Pasta or toasted sourdough, to serve

Heat a large ovenproof frying pan over medium heat. Add 1 tbsp oil and the onions and cook for 8 minutes, or until the onions are lightly golden. Add the garlic and cook for 2 minutes.

Add the cavolo nero and cook for 1 minute, or until wilted. Add the tomatoes, salt and pepper and stir to combine. Bring to the boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the tomato sauce thickens slightly. Remove from the heat. Preheat the oven grill to high. Meanwhile, place the Parmigiano Reggiano, thyme and remaining oil in a bowl and mix to combine. Place the feta in the centre of the pan and top with the Parmigiano mixture. Grill for 8-10 minutes, or until the Parmigiano is golden. Serve with the basil leaves and pasta or thick slices of toasted sourdough.