ON TODAY’S SHOW

Our thoughts on the US election

The result, the media coverage, what it means going forward

Why are people so keen to get into the Qantas Chairman’s lounge?

Zach Tuohy’s book excerpt re: Brendon Bolton

Derby Day fashion

And a Spring Bruschetta recipe

THE US ELECTION: WHAT JUST HAPPENED?

-       How the day unfolded for us

-       Media coverage – how did we access? Who did a good job?

-       Why did Trump win

-       Why did Harris lose

-       Biggest fear/biggest relief

-       What will shift over the next 4 years

-       Does a Trump administration affect Australia

-       Any lessons we might learn for forthcoming 2025 federal election

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Myles discusses American wine and

BSF brought to us by Red Energy

BOOK: Corrie has a book: So Late In the Day by Claire Keegan

SCREEN:  Caro reviews Blitz

FOOD:  CORRIE HAS A RECIPE : Spring Bruschetta by Julia Busuttil Nishimura

 350 g fresh shelled peas or frozen baby peas

2 garlic cloves

juice of ½ lemon, plus extra juice and finely grated zest to serve

handful each of mint leaves and parsley leaves

30 g Pecorino Romano, grated, plus extra to serve

80 ml (⅓ cup) extra-virgin olive oil, plus extra for drizzling

sea salt and black pepper

4 slices of sourdough

2 × 100 g buffalo mozzarella balls, roughly torn, at room temperature

8 anchovy fillets in olive oil, drained

Whenever I have friends over, I usually start with something on grilled bread. These bruschetta are great because, if you use frozen peas, they are not just for spring, although eating them in spring does feel very right. The bread can be grilled and the topping made ahead of time, with assembly taking place just before serving.

Blanch the peas until tender, drain and refresh under cold water.

Reserve 50 g (⅓ cup) of the peas and set aside.

Finely grate one of the garlic cloves and place in a food processor with the peas, the lemon juice, mint, parsley and Pecorino Romano.

Process to a fairly smooth mixture, scraping the side of the bowl if needed. Stream in the olive oil, process again to combine and season to taste. Transfer to a bowl and mix in the reserved peas. Set aside.

Grill both sides of the bread on a grill plate until golden and slightly charred on both sides. Halve the remaining garlic clove and rub one side of the grilled bread with the cut side of the garlic. Place the bread on a serving plate and drizzle with some extra olive oil. Top with some mozzarella, follow with a spoonful of the pea mixture and finish by draping over an anchovy fillet. Top with some lemon zest and extra lemon juice, another drizzle of olive oil, a scattering of extra Pecorino Romano and season with salt and pepper. Cut each slice in half to serve as a snack.

SERVES 8

DID YOU SEE THAT? A new term for airports – ‘Gate-Lice’

SIX QUICK QUESTIONS for Red Energy

CARO TO CORRIE: What sporting story never ceases to surprise you

CORRIE TO CARO: Which excerpt from a recently-retired footballer’s memoir raised your eyebrows

CARO TO CORRIE: Can you give us your 3.2.1 Derby and Cup Day fashions

CORRIE TO CARO:  What’s so special about the Qantas Chairman’s Lounge

CARO TO CORRIE: Which phone number did you not expect to call this week

CORRIE TO CARO: Over the weekend, where did you go on a surprise date

Thank you Red Energy, Prince Winestore and Cobram Olive Oil