ON THIS WEEK’S SHOW

-       Footy finals roundup

-       The US Presidential debate

-       Our thoughts on the Emmy’s

-       Is this the way Dusty wants to go out?

-       When is it appropriate to toot your horn?

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Item 1:  Footy finals roundup

-       All the fallout from the weekend of footy

Item 2:  The US Presidential debate and why the cats and dogs of Springfield are in hiding

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: The Prelim Finals Assortment Myles discusses one great drop from Queensland, Adelaide, NSW and Geelong

BSF brought to us by Red Energy

BOOK: Caro has a book: The Sportswriter by Richard Ford

SCREEN: Caro has a Screen: The Perfect Couple on Netflix

Thank you to Cobram Estate Olive Oil

FOOD: Corrie has a Recipe: From the new Ottolenghi cookbook Comfort: Linguine with miso butter, shitake and spinach 

190g dried linguine (or spaghetti)

1tbsp olive oil

10g unsalted butter, fridge-cold, cut into 2cm cubes

1banana shallot, finely chopped (75g)

150g fresh shiitake mushrooms, roughly sliced 3garlic cloves, crushed

50g white miso paste

1tsp light soy sauce

I tbsp Chinkiang black (or malt) vinegar

150g baby spinach leaves salt and black pepper

To serve shichimi togarashi (or chilli flakes) lemon or lime wedges

The butter, miso and cooking water al combine to emulsify and coat the linguine here in the most comforting of al sauces. It's totally creamy without the use of any cream, and is perfect for an easy mid-week supper.

Ingredients note: The suggestion to add togarashi - the Japanese 7-spice mix - feels fusion and works well, but some regular chili flakes and a really (really!) good crack of black pepper works brilliantly too.

Serves 2

Bring a large saucepan with 2litres of water to the boil. Ad 1teaspoon of salt, followed by the pasta, and cook until al dente. Drain, saving 200ml of the cooking water.

Meanwhile, put the oil and 15g of the butter into a large sauté pan and place on a medium-high heat. Add the shallot and cook for about 5minutes, until soft but not taking on any colour. Add the mushrooms, along with a good grind of pepper, and cook for about 7minutes, until the moisture has evaporated and they are starting to brown. Add the garlic, miso, soy sauce and vinegar and stir for about 30 seconds until combined. Add the reserved pasta-cooking water, mxi well and bring to a simmer. Reduce the heat to medium and, keeping the mixture at a good simmer, ad the remaining 85g of butter piece by piece, stirring constantly until the sauce has emulsified and thickened slightly: this should take about 3minutes.

Return the cooked pasta to the pan, toss for 30 seconds, then add the spinach. Toss and turn for a minute, until it has wilted, then serve with a generous shake of shichimi togarashi (or chili flakes and a few extra grinds of pepper) and lemon or lime wedges alongside for squeezing.

DID YOU SEE THAT? We discuss ‘The Apprentice’ – the new film about Donald Trump which has been seen at the Cannes Film Festival

SIX QUICK QUESTIONS for Red Energy

CORRIE TO CARO: Is banning 14-year-olds from social media a pipe dream?

CARO TO CORRIE: Speaking of media, what’s the latest interesting piece of info you’ve discovered about Rupert Murdoch and his family

CORRIE TO CARO:  Are you disappointed in Dustin Martin?

CARO TO CORRIE: What’s your Emmys Red Carpet fashions 3,2, 1

CORRIE TO CARO: On what occasion is it ever appropriate to toot?

CARO TO CORRIE: What’s your latest retail whinge

Thank you Red Energy, Prince Winestore and Cobram Olive Oil