ON THIS EPISODE

- A word on the Lionesses

- Where sport and politics collide

- The 2026 Academy Awards are coming

- Vale Dennis Cometti

- Myles Thomson – what to drink while watching the footy? Thanks to the Prince Wine Store

A WORD ON THE LIONESSES

- What is the state of play

- Discuss the role sport can play with these issues

- The ability to have a positive influence and make a difference

- Sport meets politics

Academy Awards 2026 - Caro to report

- The year’s themes and issues – is there a trend

- Who was overlooked, who should have been nominated

- Caro’s tips

- The Timothy Chalamet social media moment last weekend – does it deserve to cost him some votes

- What to look out for at next week’s Oscars ceremony (on the red carpet and who might be Best Dressed, possible controversial moments, protest speeches etc)

Vale Dennis Cometti

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: what to drink when you’re watching the footy at home

Breheny Draught

Atlas Wines The Spaniard 2022

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.

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BOOK:

Caro: The Elements by John Boyne

SCREEN:

Corrie: Under Salt Marsh, new on BINGE

FOOD:

Caro: Caro’s steak recipe

1 x 500g steak, 2-2.5cm thick (ask your butcher what they recommend)

Extra-virgin olive oil

2 big handfuls of rocket leaves

Juice of 1 lemon

Marinade

5 cornichons, finely sliced

1 tablespoon capers in vinegar, drained

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon red wine vinegar

2 tablespoons chives, finely chopped

3 tablespoons extra-virgin olive oil

Salt and pepper Tabasco, to taste

Combine all your marinade ingredients in a shallow, wide bowl, large enough for the cooked steak to rest in. Give it a good mix and then taste. The marinade should be punchy, with a good hum of acidity. Adjust the heat to your liking, but keep in mind that it will mellow as the steak rests.

Drizzle the steak with olive oil, then season generously with salt and freshly ground black pepper.

Heat your barbecue or griddle pan until it's smoking hot - this is crucial. Place the steak on the grill and cook for 2-2½ minutes, depending on the thickness. Flip the steak and cook it for another 2 minutes. I like my steak medium rare, so this timing generally works for me, but if you're nervous, a steak thermometer will be your best friend: rare is 45-50C, medium rare 50-55C, medium 55-60C, medium to well done 60-65C and well done 65-70C.

Once cooked, place the steak in the bowl with the marinade and spoon the marinade over it. Leave it to rest for 10 minutes. Lay the rocket out on a plate and gently toss with a touch of lemon juice to bring it alive.

Once rested, slice the steak on an angle and drape it over the rocket. Spoon the remaining marinade over the top.

SIX QUICK QUESTIONS

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Corrie to Caro: What’s your interstate must-see over the next month

Caro to Corrie: What new literary genre has captured your attention

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