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

⁠Benanti Etna Bianco 2024⁠

⁠Feudo Arancio Grillo 2023⁠

⁠Feudo Montoni Lagnusa Nero d'Avola 2022⁠

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