ON TODAY’S SHOW

- Caro’s travel review from the UK

- The latest on the AFL Commission, with Craig Drummond earmarked to be the next Chairman

- The Royal Family crisis continues

- Gin with Myles Thomson from the Prince Wine Store

- The new John & Yoko documentary – One to One

- Corrie’s latest podcast find

ITEM 1: More Travel Tales – Caro’s UK report

- Best Sight – Charlston Farmhouse

- Best Gallery, Church or Garden – Prior Park and Clissold Park

- Best Surprise – The food is extraordinary

- Best Retail Purchase – NRBY clothing… and a lamp

- Best Visiting London Tip – Check what’s on before you go – and keep a day or two spare, plan nothing for those days

- Best Travel Wardrobe tip – travel light! Have a good pair of sneakers

Corriew discusses the 50-year anniversary of her father’s passing – Graham Perkin

ITEM 2: Craig Drummond tipped to be the new AFL Chairman, providing the clubs tick off on it

ITEM 3: Royal Family’s Andrew and Fergie Crisis continues

- Caro reports on the Fleet Street coverage and mood on the streets

ITEM 4: The Cocktail Cabinet: Myles discusses Gin

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: Jonathan Coe's The Proof of My Innocence

SCREEN: Corrie to review The Diplomat Series 3 Netflix

FOOD: Corrie has a Recipe: Dark Chocolate, Ricotta, Coconut and Lime Cake by Sabrina Ghayour

S E R V E S 8

* 3 eggs

* 175g (Goz) caster sugar

* 1 heaped teaspoon vanilla bean paste

* finely grated zest of 2 unwaxed limes

* 250g (9oz) ricotta cheese

* 100g (3 ½ oz) butter, melted

* 100g (3 ½ oz) ground almonds

* 50g (1%oz) desiccated coconut

* 100g (3 ½ oz) plain flour

* 1 teaspoon baking powder-

* 150g (S ½ oz) dark chocolate chunks

* 2 handfuls of dried coconut strips

Preheat the oven to 180°C, 160°C fan (350°F), Gas Mark 4.

Line a 22cm (8 ½ inch) round springform cake tin with

baking paper.

Beat the eggs, sugar, vanilla and lime zest together in a large

mixing bowl until well combined, then beat in the ricotta.

Mix in the melted butter, followed by the ground almonds and

desiccated coconut. Add the flour, baking powder and dark

chocolate chunks and mix until evenly combined.

Pour the batter into the lined tin and smooth the surface, then

scatter with the dried coconut strips. Bake for 1 hour until

a skewer or knife inserted into the centre comes out clean.

Remove from the oven and leave to cool completely in the tin

before slicing and serving.

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

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Caro to Corrie: Which November doco release are you looking forward to seeing

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- Recommendation from Corrie on the back of this - https://www.instagram.com/molliecampsie/?hl=en

Caro to Corrie: What’s your latest podcast find