This week Caroline Wilson is joined by Anna Barry (aka Anna from the Op Shop) and Caro’s husband Brendan Donohoe, state political reporter for Channel 7.

We discuss the fall-out from last week’s leadership spill and journalist Chris Uhlmann’s brave accusations of media meddling.

Brendan gives us his expert opinion on how a change of PM may influence the upcoming Victorian State Election.

Anna gives us the inside scoop on the rather bizarre donation of human skeletal remains that saw her op shop make headlines last week, plus tells us about some of the more unusual offerings she’s seen come into the shop over the years.

Caro has the latest news in AFL including recent revelations of ‘nanny business’ between Gillon McLachlan’s family and Peter Dutton.

Anna has a ‘Crush of the Week’ for The Interchange Bench – Bob Dylan, who she saw live in Wollongong recently.  Find out more about The Interchange Bench HERE.

In “BSF” – Anna’s been reading ‘So Much Life Left Over’ by Louis de Bernieres (available here) and Caro’s been enjoying the latest novel from Joanna Trollope ‘City of Friends’.

Caro’s been off to the movies to see an extraordinary film ‘Keep The Change’ and we share a recipe for Annabel Crabb’s ‘Persian Love Cake’ (recipe below).

Anna’s grumpy about the AFL finals fixture and the seeminly annual crash of the Ticketek website.

In “6 Quick Questions” – Brendan defends his collection of dozens of baseball caps, we chat about the commercial nature of Father’s Day, question whether women are treated differently to men when buying a car and Brendan gives us his verdict on Essendon’s season.

Plus Brendan shares a “GLT” perfect for podcast lovers.

 

Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.

Email the show [email protected]

 

Persian Love Cake

Ingredients

360 grams (3 cups) ground almonds

220 grams (1 cup) raw sugar

220 grams (1 cup) firmly packed brown sugar

120 grams unsalted butter, softened

1/4 teaspoon salt

1 tablespoon freshly grated nutmeg

Finely grated zest of one lemon

2 eggs, lightly beaten

250 grams (1 cup) Greek-style thick natural yoghurt

100g of pistachio nuts, unsalted, coarsely chopped

Method:

Preheat oven to 180ºC or 160ºC fan-forced.

Grease and line a 25 cm (10″) spring form tin.

In a large bowl, combine ground almonds, both sugars, butter and salt. Rub with fingers until coarse crumbs form, or pulse in the food processor.

Put half the mixture into the prepared tin and press down gently with your hand to evenly cover the base.

Add eggs, yoghurt and nutmeg to the remaining almond mixture, and mix well until smooth.

Pour over the top of the prepared base, scatter the pistachios around the edge.

Bake for approximately 40 - 50 minutes or until a skewer comes out clean. It’s done when the top is deep brown and the edges look caramelised.

Cool on a wire rack, then carefully remove from the tin. Serve with more yoghurt and a few orange segments if you like. Rose petals are nice too (make sure they’re not sprayed).

 

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