THIS WEEK:

Two big international news stories – The US Presidential debate & the release of Julian Assange

The new Midnight Oil documentary

Winter wines with Myles Thomson

Where do Tupperware lids go!?

Why Caro wants the Swans to win the premiership

Item 1: International News Moment #1: The US Presidential Debate

Item 2: International News Moment #2: Julian Assange released from UK prison after 5 years incarceration

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

This week: A Summer cocktail and a Winter wine

Michael Hall Barossa Valley Roussanne 2021

Zind Humbrecht Zind 2020

BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader.

BOOK: Corrie has a Book: All Fours by Miranda July

SCREEN: Corrie and Caro have a Screen: La Casa Spanish Film Fest

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Caro has a recipe: CIDER-BRAISED PORK SHOULDER WITH APPLES & ONIONS

I have used alcoholic apple cider here; it will also work with a dry non-alcoholic apple cider.

1¼ tablespoons salt

2-2.5kg pork shoulder, bone in, skin removed

1 tablespoon olive oil

375ml apple cider (1 can)

500ml chicken stock

2 tablespoons Dijon mustard

8 garlic cloves, smashed (leave skins on)

¼ bunch thyme sprigs (about 8 sprigs)

Freshly cracked black pepper 2 red onions, cut into 10 wedges

2 Granny Smith apples, peeled, cut into 8 wedges

Preheat oven to 160C (150C fan-forced).

Season pork with 1 tablespoon of salt. Heat olive oil in a large casserole dish with a lid over medium heat. Add the pork shoulder, fat side down, and allow it to brown undisturbed for about 5 minutes until caramelised. Turn the pork over and repeat, ensuring all sides get caramelised. Use tongs to prop the pork against the side of the pan to brown the sides.

Once browned, turn the shoulder fat side up. Pour in the apple cider and chicken stock.

Add mustard, garlic and thyme, and season with salt and black pepper. Bring to a boil, then turn off the heat.

Cover pork shoulder loosely with baking paper - this will help keep things nice and tender - and put the lid on (or move to a baking dish and double cover with foil). Place in the oven and cook for 3 hours.

Carefully remove from the oven and arrange onion and apple wedges around the pork shoulder. Cover and return to the oven for another 30 minutes. At this stage the meat should be falling apart, and the apples and onions tender. Remove from the oven, spoon over the juices and let it rest for 20 minutes before serving. Remove any garlic skins. Taste and adjust seasoning if needed.

Serve pork spooned over mashed potato with plenty of braising liquid. I like to serve it with a dollop of hot English mustard and steamed greens. Serves 6

DID YOU SEE THAT? The Hardest Line – the new documentary about Midnight Oil, Caro says it cannot be missed!    

SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader.

CORRIE TO CARO: What made you grumpy this week

CARO TO CORRIE:  What made you grumpy this week

CORRIE TO CARO:  Why do you want the Swans to win the flag

CARO TO CORRIE:  Which childhood pleasure did you revisit on the weekend

CORRIE TO CARO: What long-standing vow are you breaking this week

CARO TO CORRIE: What lifelong mystery remains a mystery

Thank you Red Energy, Prince Winestore and Cobram Olive Oil