ON THIS EPISODE:

What happened to peaceful public demonstrations

Spring whites with Myles Thomson

Caro’s awkward All-Australian award interactions

Corrie’s September challenge

What will the theme of spring be for clothing this year?

It’s a no-no to film people dancing!

REMINDER:

Our DSTM Live podcast recording

Blairgowrie Yacht Squadron

Thursday Sept 11 5pm-7pm

$45 (includes drink on arrival, special guests and lucky door prizes)

LINK TO TICKETS

ITEM 1:

What happened to peaceful public demonstrations

- The March for Australia rally in Melbourne on Sunday

- Involvement of the Neo-Nazi groups led by Thomas Sewell (later charged)

- The attack on Camp Sovereignty in the King’s Domain

MEANWHILE: the Bush Summit. Who’s backing the chat-fest?

ITEM 3: The Cocktail Cabinet

PRINCE WINE STORE with Myles Thomson. THIS WEEK: SPRING WINES (i) The Whites

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

BSF. 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 has a Book: An Inside Job by Daniel Silva

SCREEN: Caro has a Screen: The Ballad of Wallis Island

FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine

FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine

The classic French combination of bacon, mushrooms and thyme

turns chicken into a delicious crowd-pleaser.

1 large chicken, cut into 8 pieces 3 sprigs thyme

sea salt and freshly cracked 2 tbsp tomato paste

black pepper 2 cups chicken stock

2 tbsp olive oil 2-2 ½ cups red wine

3 tbsp butter 4 slices thick bacon,

8 slices pancetta, coarsely chopped coarsely chopped

12 eschalots, thickly sliced 200g button mushrooms, quartered

12 cloves garlic, peeled 6 sprigs flat-leaf parsley, chopped

and smashed

2 bay leaves SERVES 4

Preheat oven to 160C fan-forced (180C conventional. Season chicken pieces

with salt and pepper. Heat olive oil and 2 tablespoons butter over medium heat in

a large flameproof, ovenproof dish with a lid. Add pancetta and cook for 2

minutes. Add chicken and brown on al sides. Remove chicken and pancetta.

Place eschalots, garlic, bay leaves and thyme in dish and cook, stirring, for 3-4

minutes. Add tomato paste and stock and stir well. Return chicken to dish and

cover with red wine. Bring to a simmer for 3 minutes. Cover dish with lid and

place in oven to bake for 45-60 minutes or until chicken is cooked and tender.

Place dish over high heat on stove top and simmer, uncovered, for 5 minutes.

or until juices are reduced by half. Stir in remaining butter.

Place bacon in a non-stick frying pan over medium-high heat. Add mushrooms

and a little extra butter, if necessary. Cook mushrooms for 5 minutes or until just tender, then stir in parsley. Serve chicken and juices topped with bacon and mushroom mixture and with boiled or mashed potatoes on the side.

SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: Now that spring is here what's your first strategic move to deal with the change of season?

Caro to Corrie: What was one of the amazing facts you learned at History Club this week

Corrie to Caro: What was your most awkward moment at the AFL Awards night?

Caro to Corrie: Do you agree with the NSW proposal to introduce a lottery to raise funds for the arts

Corrie to Caro: What ground your gears at your most recent night out?

Caro to Corrie: What is your September Challenge