Join Corrie Perkin and special guests Anna from the Op Shop and journalist and publisher Geoff Slattery.

We dissect the 2018 AFL Grand Final and the West Coast Eagle’s win and Geoff admits he’s more than a little grumpy about the cost and execution of the pre game entertainment.

Sadly the world of footy journalism lost another champion this week – Vale Tony Peek, and we take a look at the ongoing leadership saga that continues to dog the ABC.

Geoff’s ‘Crush of the Week’ for The Interchange Bench is former PM Malcolm Turnbull.

Our "Crush of the Week" is 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 – Anna’s delved into a Korean family saga with “Pachinko’ by Min Jin Lee, everyone’s loving ‘Joanna Lumley’s Silk Road Adventure’ on the ABC and Slatts shares a simple risotto or pilaf recipe that does away with time consuming stirring (see recipe below). You can check out Gabriele Ferron demonstrating the recipe HERE

In ‘6 Quick Questions’ we contemplate the future of Channel 9’s ‘The Footy Show’, Geoff shares survival tips for long haul flights, we touch on Brett Kavanaugh’s rocky road to the US Supreme Court and check in on the guest list for Princess Eugenie’s wedding.

And no matter where you are in the country Anna’s ‘Good Local Tip’ is to take a stroll through your local Botanic Gardens.

 

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

Email the show via [email protected]

 

 

Geoff Slattery’s Easy Risotto

I onion chopped finely,

I chilli chopped finely

¼ cup extra virgin olive oil

2 and ½ cups Arborio rice

5 cups of simmering stock or water

Handful of fresh herbs

Zests of one lime

Salt

100g grated parmigiano reggiano or grana Padano cheese

25g of cold butter

Small bunch of chives

Juice of one lime

For serving on top Tasmanian Smoked Salmon and lime quarters

 

Cook the onion and the chilli in the olive oil until softened

Use a heavy based pot. Add the rice and toss until the grains are well covered and almost roasted through the oil

Pour in the stock and then add the herbs and the lime zest.

Cover the pot making sure a little steam escapes.

Reduce the heat to low to medium and cook for around 12-13mins

Take off the lid, add salt the parmesan, butter and lime juice. Stir

Serve in a bowl and cover with the smoked salmon and lime juices on the side.

 

Note - The basic ration is 1 portion of rice to 2 portions of stock or water cooked using the  low heat absorption method for 12-13mins.

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