ON THIS EPISODE

Succession planning – their history in the AFL and how will the Ken Hinkley handover play out

The reputational damage for Sam Kerr

Summer Rieslings with Myles Thomson

Favourite romance movies for Valentine’s Day

A big shoutout for Working Dog productions

Send us your questions and suggestions: [email protected]

Item 1: Luggagegate. Or, Life Is Just A Series of Coincidences

Item 2: Why Succession Planning Matters (and if you don’t you’re not doing the best thing by your business)

-       Caro reports on Ken Hinkley

Item 3: Sam Kerr and reputational damage

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

This week: Summer Rieslings

Frankland Estate Isolation Ridge Riesling 2023

Schmolzer and Brown Obstgarten K Riesling 2022

BSF brought to us by Red Energy. Moving made easy. Call 131 806.

BOOK:

Caro reviews Rules of Civility by Amor Towles

SCREEN:

Caro reviews Prime Target on Apple TV

FOOD

Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine

Ingredients (14)

130g unsalted butter, softened, chopped

130g caster sugar

2 large eggs, at room temperature

1 tsp vanilla extract

1 cup (150g) self-raising flour

80g plain flour

1/4 cup (60ml) milk

165g mascarpone

2 tbs lemon juice

165g frozen raspberries

Fresh raspberries, to decorate, plus 8 extra fresh raspberries, for frosting

Frosting

1 cup (250g) mascarpone

1/3 cup (40g) icing sugar, sifted

Finely grated zest of 1 lemon

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 24cm x 13cm x 6.5cm-deep loaf pan and line pan with baking paper.

2.In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flours together and set 2 tbs flour mixture aside in a separate bowl.

3.Fold milk, mascarpone, lemon juice and remaining flour mixture into vanilla mixture in two batches. Toss frozen raspberries with reserved 2 tbs flour mixture and quickly fold two-thirds through batter (do not over-mix or the berries will bleed). Spread into loaf pan and scatter remaining coated berries on top. Bake for 1 hour 15 minutes, or until a skewer inserted in centre comes out clean. Stand in pan on a wire rack for 10 minutes, then turn out onto wire rack and set aside to cool completely.

4.For the frosting, whisk all ingredients in a large bowl until combined. Crush the 8 extra fresh raspberries in a small bowl with a fork and add three-quarters of crushed raspberries to frosting for a pink swirl.

5.Spread frosting over loaf, drizzle with remaining crushed raspberries and top with fresh raspberries to serve.

SIX QUICK QUESTIONS

Caro to Corrie: St Valentine’s Day this week. What’s your favourite romance movie

Corrie to Caro: The Superbowl half-time show: thoughts?

Caro to Corrie: St Valentine’s Day this week. Who is your favourite romance writer

Corrie to Caro: What has been your drink of the month

Caro to Corrie: What’s your new year’s resolution – and how’s it going

Corrie to Caro: Of all the little things that get broken in your life what is the most annoying