Don't Shoot The Messenger

Ep 301 - Being a hippo would be great fun


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Reminder: You are invited to our next live show!

  • Wednesday, April 24 (5:30pm for a 6pm start)
  • Sorrento Portsea RSL
  • $40.00 per ticket
  • BOOK HERE

  • ON THIS WEEK’S EPISODE:

    -       We discuss episode 300 – thanks to those who came along and for your feedback

    -       Caro describes a ‘bizarre’ film which created a discussion – which animal would you like to be?

    -       Why Caro loves the Melbourne Garden Festival

    -       Corrie recommends Fran Lebowitz – ‘Pretend It’s a City’ – a love letter to New York

    -       Why is Labour Day different in each state?

    -       Corrie has a new best friend – and you won’t guess who it is!

    -       And Caro has some strong thoughts on Alastair Clarkson and the season ahead for him

     

    THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

    Ogier Le Temps Est Venu Cotes du Rhone Blanc 2022

    Stoney Rise Savagnin

    This week: Autumn Whites


    BSF brought to us by Red Energy.

    BOOK: CORRIE reviews The In-Between by Christos Tsiolkas

    SCREEN:     CARO reviews Lobster    

    Thank you to Cobram Estate Olive Oil

    FOOD: CARO discusses Thai Lamb Skewers           

    RECIPE:

    Serves 4, Prep time 15 mins, Cook time 10 mins

    4 garlic cloves

    3 coriander roots

    1 lemongrass stalk, white part only, finely chopped

    1 tsp white peppercorn

    2 tsp condensed milk

    2 tbsp fish sauce

    1 tsp gluten-free soy sauce

    30 gm light palm sugar, finely grated

    1 tsp coriander seeds, toasted

    ¼ tsp ground star anise

    2 lam backstraps (250gm each), trimmed, cut into 2cm strips

    60 ml coconut cream (1/4 cup) Betel leaves, to serve

    1 – Place garlic, coriander roots, lemongrass, peppercorns, oil, condensed milk, sauces, sugar and spices in a food processor and process until finely chopped and combined. Transfer to a large bowl with lamb

    Season to tase and toss to combine, marinate for 30 minutes

    2 – Heat a BBQ or char-grill pan to low. Thread two lamb strips onto each skewer and grill in batches, turning occasionally and brushing with coconut cream, until charred and just cooked (6-10 minutes) Serve on Betel leaves with a side of steamed rice (optional)

     

    DID YOU SEE THAT? CORRIE reports: Royals Behaving out of Character

     

    SIX QUICK QUESTIONS for Red Energy.

    CORRIE TO CARO: Which AFL coach is most under the pump going into Season 2024

    CARO TO CORRIE: Which world leader is most under the pump going into Election 2024

    CORRIE TO CARO:  March is traditionally Melbourne’s biggest month. Apart from footy, what’s your fave March event

    CARO TO CORRIE: What was your favorite February event

    CORRIE TO CARO: What grinds your gears about this particular week in March

    CARO TO CORRIE: Who’s your New Best Friend

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