ON THIS EPISODE

- Caro’s catch up with the Prime Minister

- Q&A and the Project axed & what it means for panel shows going forward

- The June mixed dozen with Myles Thomson from the Prince Wine Store

- A funny Hall of Fame wardrobe moment

- A tech tip from Corrie!

Q and A and The Project axed: sad farewell or good riddance?

Were these two shows a product of their times (early days of social media, X/Twitter, public commentary area etc) or did they have longevity

Why do TV panel shows work – and when do they work. And when do they not

When 2 previously high-rating TV current affairs shows are axed in the same week, what does this say about: Free-to-air TV, Panel shows, Current affairs shows, The arrival of podcasts

Current affairs shows/formats that work

ITEM 2

PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: JUNE MIXED DOZEN

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

Yangarra Circle Grenache 2024

Bests Bin 1 Shiraz 2019

BSF. BSF brought to us by Red Energy.

Red Energy is 100% Australian owned by Snowy Hydro, a leader in renewable energy

BOOK: Corrie has a book: Love Unedited by Caro Llewelyn

SCREEN: Caro has a Screen: The Materialists

FOOD: Corrie has a Recipe: Roasted Berries with Almond Crumble and Rosewater Cream

ROASTED BERRIES WITH ALMOND CRUMBLE &

ROSEWATER CREAM

SERVES 4 250 g (9 oz/1% cups) strawberries,

hulled and halved

150 g (5% oz) fresh blackberries

2 tablespoons rosewater 150 ml (5½ fl oz) whipping cream

small handful mint, to garnish

ALMOND CRUMBLE

75 g (2% oz/½ cup) plain (all-purpose) flour

115 g (4 oz/½ cup) caster (superfine) sugar

60 g (2 oz) butter, chopped

45 g (1½ oz/½ cup) flaked almonds

Put the strawberries and blackberries in a small bowl, drizzle with 1 tablespoon of the rosewater and leave to sit for 30 minutes. Whip the cream, mix the remaining rosewater through and set aside

in the fridge until ready to serve. Preheat the oven to 160°C/320*F (fan-forced). Line two baking trays with baking paper., To make the crumble, combine the flour, sugar, butter and a pinch of salt in the small bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to one of the baking trays and

bake for 10 minutes.

Remove the crumble mixture from the oven and add the almonds.

Transfer the berry mixture to the other baking tray. Place both trays in the oven and bake for a further 10-15 minutes, or until the crumble mixture is golden brown, and the berries are softened and lightly roasted. If any of the crumble edges are looking a bit too brown, remove and discard them. Divide the warm fruit and crumble among four bowls. Top each with a dollop of the rosewater cream and garnish with mint leaves.

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

Corrie to Caro: What funny wardrobe moment caused a brief ripple at the opening of Channel 7’s new studio

Caro to Corrie: What Donald Trump abomination escaped scrutiny last week

Corrie to Caro: Why was last Tuesday’s Agenda Setters an awkward experience?

Caro to Corrie: What news from Amazon.com.au surprised you last week

Corrie to Caro: Describe your latest shocking rip-off experience

Caro to Corrie: What is today’s tech tip