ON THIS EPISODE

- Special guest, award-winning writer Kate Halfpenny

- Anna from the Op Shop joins us

- A spring themed BSF

- Caro’s take on the evolving AFL Commission drama

- Caro, Corrie and Anna’s best spring cleaning

SPECIAL GUEST, Kate Halfpenny

Author of Boogie Wonderland: A memoir about sea changes, marriage and riding the waves of married life

Kate Halfpenny is an award-winning writer, editor and commentator for Who, Vogue, Marie Claire and ABC Radio. She is a columnist for The Age and Sydney Morning Herald. Her first book arrived on book shelves a few weeks ago…..

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

The theme is ‘Spring’

BOOK:

Caro’s book: Enchanted April by Elizabeth von Arnim

Anna’s book: The End of the Morning by Charmaine Clift

Corrie’s book: The Secret Garden by Frances Hodgson Burnett

SCREEN:

Caro’s Screen: In and Out

Anna’s Screen: The Thursday Murder Club (Netflix)

Corrie’s Screen: 2 of the 5 screen versions of The Secret Garden (1993 and 2020 adaptations)

FOOD:

Caro’s Recipe: Baby Lamp Cutlets with Kipfler Potatoes

Anna’s recipe: Roasted Asparagus with Almonds, Capers and Dill

Serves four as a side

600g asparagus, woody ends trimmed (400g)

3 tbsp olive oil

30g unsalted butter

20g flaked almonds

30g baby capers (or regular), pat-dried on kitchen paper

10g dill, roughly chopped salt and black pepper

I. Preheat the oven to 200°C fan.

2. Mix the asparagus with I tablespoon of oil, a generous pinch of salt and a good grind of pepper.

Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate

1. Put the butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for I-2 minutes, stirring frequently, until the almonds are golden-brown. Pour the almonds and butter evenly over the asparagus.

2. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for I-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm.

Corrie’s Recipe: Jill Dupleix’s Lime Delicious

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Corrie to Caro: What is the real cautionary tale arising from the AFL’ board table infighting

Caro to Anna: What weapon would you keep by your bed to thwart an intruder

Anna to Corrie: What surprising fact did you learn about yourself the other day

Corrie to Anna: What’s your best Spring cleaning tip

Anna to Caro: What’s your best Spring cleaning tip

Caro to Corrie: What’s your best Spring cleaning tip