ON THIS EPISODE:

- Father’s Day & a weekend without footy

- The fallout with Christian Petracca and Melbourne

- Why are wives and partners often blamed when there’s controversy?

- Caro’s shoutout for her editor of the last 3 decades

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When a man’s in trouble, blame the woman

Unpacking the Christian Petracca story – the impact of his injury on his life, and his fiancé Bella Beischer – and the trip to Noosa

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: A deep-dive into Myles’ Spring Mystery Box

Baron Jacques Cremant de Bourgogne Brut NV

Two Tonne STH Pinot Noir 2023

BSF:

BOOK: Corrie has a book: Cherrywood by Jock Serong

SCREEN: Caro has a Screen –Rebus on SBS ON DEMAND

Thank you to Cobram Estate Olive Oil

FOOD: Corrie has a recipe: Apricot and Almond Cake from the Hamilton and Alexandra College cookbook More Food With Friends

Prep time: 15 minutes

Cooking time: 40 minutes

Serves: 8-10

150g juicy dried apricots

250ml cold water

2 cardamom pods, cracked

200g ground almonds

50g fine polenta

1 teaspoon baking powder, gluten free if required

150g caster sugar

6 large eggs

2 teaspoons lemon juice

1 teaspoon rosewater non stick cooking spray

To decorate

2 teaspoons rosewater or apricot jam

I teaspoon lemon juice

2½ teaspoons finely chopped pistachios

Put the dried apricots together with the cracked cardamom pods and seeds into a small saucepan and cover with the cold water. Bring to the boil and bubble for 10 minutes, checking occasionally that the pan hasn't run out of water.

Remove from the heat and let the apricots cool.

Preheat the oven to 180°C. Grease the sides of cake tin and line the bottom with baking paper.

Remove five dried apricots and tear them in half for later use and make sure you also remove the cardamom husks, but leave the seeds in the pan.

Scrape the remaining apricot mixture into a food processor with the ground almonds, polenta, baking powder, caster sugar and eggs and blitz until well combined.

Open the food processor, scrape down the sides and add two teaspoons of lemon juice and the rosewater and blitz again.

Scrape the mixture into the prepared tin, smooth the top, arrange the apricot halves around the circumference and pop in the oven to bake for 40 minutes. If the cake is browning up at the 30 minute mark, pop some alfoil loosely on the top.

When it is ready, the cake will be coming away from the edges of the tin and a skewer will come out clean when tested.

Place the cake in it's tin on a wire rack. If using apricot jam, just warm it a little to make it easier to spread. Stir in a teaspoon of lemon juice to jam and brush over the surface of the cake.

Sprinkle the chopped pistachios over the top and leave the cake to cool in the tin.

Cook's tip

Store in an airtight container for 5-7 days or in the fridge if the weather is hot. The cake can also be frozen successfully for up to three months

DID YOU SEE THAT? Priscilla, Queen of the Desert has turned 30

SIX QUICK QUESTIONS for Red Energy

CORRIE TO CARO: What Saturday newspaper institution has completely dropped the ball this week

CARO TO CORRIE: Apart from the Harbor, the Opera House, the beaches – and just about everything else we love about Sydney – what else does Sydney do really, really, well

CORRIE TO CARO: What favorite long-term relationship of yours is about to break up and is leaving you bereft

CARO TO CORRIE: What might history show was a turning point in the US 2024 presidential election

CORRIE TO CARO: What was your most fascinating conversation at the all-Australian function last week