-Ups and downs of summer …

-Corrie’s thoughts on Adelaide Writers Festival drama

-Caro’s take on the footy news

-Myles is back with Summer Whites

-Recommendations from the summer – BSF

-Media bans, mother/son bonding, rediscovering old bands and more!

What Silly Season?

A Summer of big news stories. Nothing silly about any of that!

How do we feel about – and how did we process the stories from the summer.

What did Corrie make of the Adelaide Writers Festival controversy?

What did Caro make of the footy news over the summer?

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Summer Whites picks

And a shoutout to this week’s tasting – which is supporting Vic wines after the fires

⁠⁠San Moro Fiano Salento 2024⁠⁠

⁠⁠Schloss Lieser Feinherb Riesling 2023⁠⁠

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

BSF brought to us by Red Energy.

Over Summer we read, watched and cooked…

BOOK:

Caro: Less by Andrew Sean Green

Corrie: Heart, The Lover by Lily King

SCREEN:

Caro: Hamnet

Corrie: The Family Stone

FOOD:

Caro: Beef Rendang by Recipe Tin Eats

https://www.recipetineats.com/beef-rendang/

Corrie: Minted Pea and Toasted Almond Salsa Tartines by Donna Hay

Minted pea and toasted almond salsa tartines

Serves 4

1½ cups (360g) fresh ricotta

4 large slices bread of your choice, toasted Minted pea and toasted almond salsa 2½ cups (350g) frozen peas

½ cup (50g) toasted flaked almonds

¼ cup (14g) finely chopped mint leaves 2 teaspoons finely grated lemon rind

1 tablespoon extra virgin olive oil sea salt and cracked black pepper

To serve

shiso leaves (optional), dried chilli flakes and lemon wedges

To make the minted pea and toasted almond salsa, cook the peas in a small saucepan of boiling water for 2-3 minutes or until tender. Drain and refresh under cold water, then drain well again.

Transfer to a large bowl and roughly mash. Add the almonds, mint, lemon rind and oil. Sprinkle with salt and pepper and mix to combine.

Spread the ricotta over the bread. Top with the minted pea and toasted almond salsa, and the shiso leaves, if using. Sprinkle with chilli flakes and serve with a squeeze of lemon.

SIX QUICK QUESTIONS

Corrie to Caro: What was the most ridiculous media ban of the summer

Caro to Corrie: What was one of your unexpected late-night happy moments this summer

Corrie to Caro: What humiliating experience had you in fits of laughter over the summer

Caro to Corrie: What was this summer’s car drama

Corrie to Caro: What annual age-old problem did you finally solve this summer - What to do with leftover ham! (full recipe on Six Quick Questions podcast episode)

Caro to Corrie: Which band did you rediscover this summer