December 19, 2023

Ep 295 - Our Christmas Special

1 hour 23 minutes

EP 295 – Our Christmas Special

in renewable energy. Switch to Aussie owned Red Energy today.

Anna Barry from the Op Shop joins us with some amazing Christmas tips and recommendations.

Also with Anna: How is your Christmas shopping going, what does Christmas Day look like, your big wins so far this year, the mistake you always make

Anna’s summer tips:

1 – Surrealist Lee Miller exhibition at the Heide Museum

2 – Outing to the Abbotsford Convent, Julie’s Dining Room, Collingwood’s children’s farm, walk along the Yarra

3 – Newly renovated Prahran Pool

4 – Get back into the city!

5 – Plan an evening at Memo Hall, Acland Street, St Kilda

Don’t Shoot The Messenger’s 300th

Birthday details!

Thursday, 29 February – 5:30 for 6pm start

Bell’s Hotel in South Melbourne

With us – Caro & Corrie – and Brad Scott as special guest

A drink on arrival and nibbles

Book now – $50 a ticket - there’s a link in the show notes

And the first 50 people to book will receive an Ello Botanicals gift

All thanks to our friends at Red Energy

BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event

COCKTAIL CABINET – PrinceWineStore.com.au

• Bringing Melburnians, the

greatest wine in the world. PrinceWineStore.com.au

This week:

Christmas Wines:

Petilia Flanghina - $30 Murdoch Hill Chardonnay - $32

Roche de Bellen Bourgogne Rouge - $50

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

B S F

Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

BOOK: Anna has a book: The Bee Sting, by Paul Murray

(plus: 3 books we want to read over the summer)

SCREEN: Caro has a screen: The Eight Mountains (plus: 3 screens we want to watch over the summer)

FOOD: Anna has a recipe, Christmas Wreath Pavlova (plus: 3 things we want to make over the summer)

https://www.tamingtwins.com/christmas-wreath-pavlova/

4 Eggs, Whites only

250 g Caster sugar

For the couli:

150 g Raspberries

2 tbsp Icing sugar

For the decoration:

300 ml Double cream

2 tbsp Icing sugar

150 g Cherries

80 g Pomegranate seeds

225 g Raspberries

Fresh mint, Optional

Instructions

Meringue base:

Preheat the oven to 140C.

In a very clean bowl whisk the egg whites until stiff.

Gradually add the sugar, a little at a time, whisking well in between each addition.

Draw a wreath shape on baking paper (or parchment NOT greaseproof paper) using a pencil, plate and ramekin or glass as a guide.

Flip the paper over (so the pavlova isn't touching the pencil marks) and stick it to a baking sheet using a dot or two of the egg white mixture as glue.

Spoon in dollops onto the template and smooth the top so it's flat.

Bake at 140C for about an hour.

Turn off the oven and allow the pavlova to cool in the oven.

Couli:

Meanwhile, make the sauce. Mash the raspberries and then squish through a sieve. Stir in 2tbsp of the icing sugar.

Topping:

Whisk the cream in another bowl and then stir in the other 2 tbsp icing sugar.

When you are ready to serve, top with cream, fruit, coulis sauce and some mint springs.

Also on the show: Why Anna is grumpy, what we’d like for Christmas and the musical & stage performances we are looking forward to next year, as well as the author conversations we are excited for.

...more

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By SEN

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1717 ratings

December 19, 2023

Ep 295 - Our Christmas Special

1 hour 23 minutes

EP 295 – Our Christmas Special

in renewable energy. Switch to Aussie owned Red Energy today.

Anna Barry from the Op Shop joins us with some amazing Christmas tips and recommendations.

Also with Anna: How is your Christmas shopping going, what does Christmas Day look like, your big wins so far this year, the mistake you always make

Anna’s summer tips:

1 – Surrealist Lee Miller exhibition at the Heide Museum

2 – Outing to the Abbotsford Convent, Julie’s Dining Room, Collingwood’s children’s farm, walk along the Yarra

3 – Newly renovated Prahran Pool

4 – Get back into the city!

5 – Plan an evening at Memo Hall, Acland Street, St Kilda

Don’t Shoot The Messenger’s 300th

Birthday details!

Thursday, 29 February – 5:30 for 6pm start

Bell’s Hotel in South Melbourne

With us – Caro & Corrie – and Brad Scott as special guest

A drink on arrival and nibbles

Book now – $50 a ticket - there’s a link in the show notes

And the first 50 people to book will receive an Ello Botanicals gift

All thanks to our friends at Red Energy

BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event

COCKTAIL CABINET – PrinceWineStore.com.au

• Bringing Melburnians, the

greatest wine in the world. PrinceWineStore.com.au

This week:

Christmas Wines:

Petilia Flanghina - $30 Murdoch Hill Chardonnay - $32

Roche de Bellen Bourgogne Rouge - $50

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

B S F

Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

BOOK: Anna has a book: The Bee Sting, by Paul Murray

(plus: 3 books we want to read over the summer)

SCREEN: Caro has a screen: The Eight Mountains (plus: 3 screens we want to watch over the summer)

FOOD: Anna has a recipe, Christmas Wreath Pavlova (plus: 3 things we want to make over the summer)

https://www.tamingtwins.com/christmas-wreath-pavlova/

4 Eggs, Whites only

250 g Caster sugar

For the couli:

150 g Raspberries

2 tbsp Icing sugar

For the decoration:

300 ml Double cream

2 tbsp Icing sugar

150 g Cherries

80 g Pomegranate seeds

225 g Raspberries

Fresh mint, Optional

Instructions

Meringue base:

Preheat the oven to 140C.

In a very clean bowl whisk the egg whites until stiff.

Gradually add the sugar, a little at a time, whisking well in between each addition.

Draw a wreath shape on baking paper (or parchment NOT greaseproof paper) using a pencil, plate and ramekin or glass as a guide.

Flip the paper over (so the pavlova isn't touching the pencil marks) and stick it to a baking sheet using a dot or two of the egg white mixture as glue.

Spoon in dollops onto the template and smooth the top so it's flat.

Bake at 140C for about an hour.

Turn off the oven and allow the pavlova to cool in the oven.

Couli:

Meanwhile, make the sauce. Mash the raspberries and then squish through a sieve. Stir in 2tbsp of the icing sugar.

Topping:

Whisk the cream in another bowl and then stir in the other 2 tbsp icing sugar.

When you are ready to serve, top with cream, fruit, coulis sauce and some mint springs.

Also on the show: Why Anna is grumpy, what we’d like for Christmas and the musical & stage performances we are looking forward to next year, as well as the author conversations we are excited for.

...more