ON THIS EPISODE

- Caro and Corrie are back!

- Holiday highlights - and Caro's Italian tips and adventures

- Corrie's road trip

- Caro's thoughts on Bailey Smith & the Cats

- Sicilian Wines with Myles Thomson from the Prince Wine Store

- Diane Keaton memories

**Listeners will notice a change of audio quality throughout the episode - we had a couple of technical diffculties which we apologies for**

ON THE ROAD AGAIN

Caro and Corrie reflect on their three weeks of amazing travels

Quick Travel Questions

- Best meal so far

- Best Sight

- Best Surprise

- Best Shopping Find

- What’s the toughest travel choice you had to make this week

The Cocktail Cabinet: Myles discusses Sicilian wines

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. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app.

BOOK:

Corrie’s book: The Names By Florence Knapp

SCREEN:

Caro’s Screen: One Battle After Another

FOOD:

Caro’s Recipe: Caponata Di Melanzane

Serves 8 to 10

1 kilo eggplants, peeled and cut into 2.5cm cubes Oil, for frying

1 large onion, sliced lengthwise

60 ml olive oil

60 ml wine vinegar

375 ml tomato sauce, plus more if necessary

1 bunch celery, tough outer ribs discarded, strings removed and coarsely sliced, then poached

180 grams green olives, pitted and cut into thirds

40 grams capers, rinsed and drained

1 tsp sugar, plus more to taste

Hard-boiled eggs, peeled and halved, for garnish Chopped parsley for garnish

Method

Heat 1 inch of oil in a large sauté pan.

Fry the eggplant pieces, a batch at a time, until browned.

Drain well on paper towels.

Season with salt.

Sauté the onion in the olive oil for about 5 minutes, until just golden.

Add the celery, olives, capers, tomato sauce, sugar, vinegar, and salt to taste.

Gently stir in the eggplant, being careful not to break it up.

Simmer for 2 to 3 minutes, then transfer to a large bowl or platter and cool.

Pile the caponata in a pyramid and surround it with hard-boiled eggs.

Sprinkle with chopped parsley, and serve cold or at room temperature.

This is even better if made a day before.

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

FOR RED ENERGY. Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app.

Corrie to Caro: How do you sum up the state of affairs at Geelong Footy Club

Caro to Corrie: What do the AFL and the Liberal Party have in common

Corrie to Caro: Describe your best-ever London pub experience

Caro to Corrie: Which Albanian invention should Australia adopt

Corrie to Caro: Favorite Diane Keaton film

Caro to Corrie: Favorite Diane Keaton book