Join Caroline Wilson and Corrie Perkin for Ep 54. 

We kick off the show with a healthy dose of housekeeping this week and touch on week one of the AFL Finals and the experience of watching the footy with politicians. 

Is sexism at play as candidates jostle for position in the seat of Wentworth? How will the new Morrison government deal with their first big challenge? And how do we feel about positive discrimination? 

Caro and Corrie have some strong views on Serena Williams and her outburst at the US Open and we discuss the furore surrounding Mark Knight’s controversial cartoon depicting the dummy spit. 

Seventeen years on from the September 11 terrorist attacks we reflect on the day that changed the world, plus Caro shares her thoughts on the twin towers memorial. Caro’s “Crush of the Week” is Bob Woodward thanks to The Interchange Bench - recruit the best staff with The Interchange Bench. Call 1800 i BENCH to get in touch with them today or check out their website HERE. 

In “BSF” - Caro’s hooked on Elena Ferrante’s Neopolitan novel having just read ‘The Story of a New Name’, Corrie’s got family viewing in mind as she recommends ‘Queer Eye’ on Netflix and take a sneak peak of Yotam Ottolenghi’s new cook book ‘Simple’ and share a delicious asparagus recipe (see recipe below). 'Simple' is available now at all good bookstores or you can purchase it from Corrie's store HERE.

The anonymous op-ed in the New York times by a Trump insider is making Corrie grumpy this week and in “Six Quick Questions” we talk political sprays, annoying food terms, impactful issues-based advertising, the best Sam Neil films and Theresa May’s daggy dancing. 

Corrie also shares a “GLT” podcast tip that’s a must for book lovers - 'The High Low' podcast. 

 

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

Email the show [email protected]

 

Roasted Asparagus with almonds, capers and dill

From Yotam Ottolenghi ‘Simple’ 

Serves four as a side

600g asparagus, woody ends trimmed (400g)

3 tbsp olive oil

30g unsalted butter

20g flaked almonds

30g baby capers (or regular) pat-dried on kitchen paper

10g dill, roughly chopped

Salt and black pepper

Preheat the oven to 200C (fan forced)

1. Mix the asparagus with 1 tablespoon of oil, a generous pinch of salt and a good grin of pepper. Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate and set aside. 

2. Put butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for 1-2 minutes, stirring frequently until the almonds are golden-brown. 

Pour almonds and butter evenly over the asparagus. 

3. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for 1-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm. 

 

 

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