ON THIS WEEK’S SHOW:

Item 1: The coverage of death – and how the media should handle unexpected, sudden, dramatic tragedy

Edward Millear, 17, died after collapsing while training on a stationary rower at Melbourne Grammar’s boat shed by the Yarra on Tuesday afternoon.

-       Melbourne Grammar rower Edward Millear’s collapse last Tuesday

-       What made us feel uncomfortable about the weekend follow-up

-       How would we have run the weekend story https://www.theage.com.au/national/victoria/training-at-insane-levels-inside-the-brutal-elite-world-of-private-school-rowing-20250221-p5ldz7.html

-       Intrusions and death stories we have covered, and the difficulties of reporting

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

This week: Adelaide wines

Adelaide Hills

The Other Wine Co Pinot Gris 2024 $29

Murdoch Hills Adelaide Hills Syrah 2021 $32

The Hills Apple and Pear Cider - $6

Women in Wine

Little Frances 11th House Red Cabernet 2021 - $30

Vasse Felix Premier Chardonnay 2023 $46

Francesco Rinaldi Dolcetto d'Alba Roussot 2023 $45

BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Caro reviews The Cookbook Collector by Allegra Goodman

SCREEN: The Newsreader on ABC iView

FOOD: Corrie has a recipe: Pappardelle with almonds from Pranzo cookbook by Guy Mirabella

6 garlic cloves, chopped

½ teaspoon salt

155 g (5½ oz/1 cup) roasted almonds, chopped, plus extra to serve

2 good handfuls of flat-leaf (Italian) parsley, chopped

90 g (3 oz) pecorino, freshly grated, plus extra to serve

100 ml (3½ fl oz/½ cup) extra-virgin olive oil

Semolina and water dough (page 34), cut into four portions semolina flour, for dusting juice of 1 lemon freshly ground black pepper enough for 1-6

Combine the garlic, salt, almonds and parsley in a food processor and pulse until a course texture is reached. Stir in the pecorino, then the oil. Set aside.

To make the pappardelle, take one portion of the dough and roll it out onto a floured bench.

Use your hands to gently flatten the dough into an oval disk. Using a rolling pin, roll the dough out as thin as you can. Dust with semolina flour. Using a pizza wheel cutter, cut the dough into 1.5-2 cm (½-¾ in) wide ribbons and dust with semolina flour again. Repeat with the remaining dough.

Bring a large saucepan of water to the boil, add salt and cook the pappardelle. They will start to float to the top like gnocchi - let them float for about 1 minute, then drain, reserving 125 ml (4 fl oz/½ cup) of the pasta water. Put the cooked pappardelle back into the pan with the reserved pasta water. Stir the almond mixture, lemon juice and plenty of pepper through the pappardelle, then allow it to rest for a few minutes.

Serve in warm bowls with the extra chopped almonds and pecorino on top.

SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Australian owned by Snowy Hydro, a leader in renewable energy

Corrie to Caro: Should the Government avoid Passover when scheduling the Federal election

Caro to Corrie: Which podcast made you stop in your tracks this week

Corrie to Caro: Why did Roberta Flack resonate with you as a kid

Caro to Corrie: What’s your favorite Roberta Flack song

Corrie to Caro: What launch party this week are you moving heaven and earth to attend

Caro to Corrie: Whose birthdays will be not be celebrating this year