How did the name 'Don't Shoot the Messenger' come about for this podcast?

How this podcast came to be - and who was Hutchy's initial suggestion as co-host with Caro?

Hutchy's memories working with Caro over the years - and their first go at podcast with a title that is being used for a Channel 7 TV show today...

Caro and Hutchy reflect on some stories from the past and key figures in the AFL right now that have been in the spotlight for decades.

The Brad Scott sacking... And how he was totally blindsided

Journalism insincts - and the hunt for a story

Hutchy's resilience after his departure from the Footy Show - Caro asks him some pointed questions!

Hutchy reflects on the passing of his mother, when he was just 21 years old - the impact it had on him and how much he has loved hearing stories about his mother ever since her passing.

Hutchy's role as a step father, which he sees as a gift. And the amazing influence Clare and the family has had on his life.

The Cocktail Cabinet - with Myles Thomson from the Prince Wine Store.

Gant & Co Cabernet Malbec 2022

Marchesi Alfieri La Tota Barbera d’Asti 2023

BSF - for Red Energy.

Book: Caro – Midnight in the Garden of Good and Evil

Screen: Hutchy – ‘Michael’ / ‘The Lincoln Lawyer’

Food: Caro – Egg and bacon pie

EGG AND BACON PIE

shortcrust pastry made with :

40z (100 g) (1 cup) plain flour

pinch of salt

20z (50g) (¼ cup) butter, chopped

1 tbsp water

4 slices lean bacon, ruds removed, chopped

3 tomatoes, skinned and chopped

4 eggs

salt and pepper milk for glazing

Serves 3-4

Preheat the oven to 400°F (200°C) (Gas Mark 6).

Make the pastry and divide into two-thirds and one-third.

Roll the larger piece out on a lightly floured surface with a lightly floured rolling pin. Line a 6-inch (15-cm) flan ring.

Mix the bacon and tomatoes together and scatter over the base of the pastry, leaving four spaces at even distances for the eggs. Break an egg into each space.

Sprinkle with salt and pepper. Roll out the remaining pastry to make a lid. Damp the rim of the pastry lining the flan ring. Place the pastry lid on top and press the edges together to seal. Brush the pastry with a little milk and bake for 15 minutes, then lower the temperature to 350°F (180°C) (Gas Mark 4) and cook for a further 15-20 minutes.

Serve warm or cold.

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