Ep 268 - Happiness is the Greatest Beauty Secret

Join Caroline Wilson and Corrie Perkin for Ep 268

This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au

This week on the podcast Caro and Corrie discuss having hard conversations and how the ABC and the Hawthorn Football Club got it wrong. Caro reflects on the 'Sam Newman Mannequin' incident on The Footy Show and the feeling of a lack of support at the time.

We pay tribute to Tina Turner - her songs and her legacy. Watch the video posted by Alicia Keys HERE.

In The Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us to discuss Greek Wines;

Greek Wine Fair tasting list

Argyros Atlantis White 2021

Gaia Agiorgitiko 2021

Thymiopoulos Xinomavro Young Vine 2021

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.

In BSF for Red Energy;

Hello Beautiful by Ann Napolitano

Blue Lights (SBS on demand)

Prosciutto Wraps (see recipe below)

Dear Caro and Corrie is back - send us your question or dilemma to [email protected] and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Email [email protected] or join us on Instagram or Facebook.

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 

PROSCIUTTO WRAPS

Makes 12

24 baby green beans, topped and tailed

Micro salad leaves or wild rocket

2 tablespoons toasted pine nuts

2 tablespoons grated parmigiano reggiano

1 tablespoon extra virgin olive oil

Juice of 1 lemon

12 thin slices of prosciutto

salt and pepper

DRESSING

1 tablespoon balsamic vinegar

3 tablespoons extra virgin olive oil

Pinch dried chilli flakes

2 cloves crushed garlic

1heaped tablespoon chopped flat-leaf parsley

Put dressing ingredients in a small bowl, whisk and set aside.

Place beans in a bowl, cover will boring water, leave for 1 minute then drain and refresh in cold water.

Combine beans, leaves, nuts and parmigiana reggiano. Drizzle with olive oil and lemon juice, crushed salt flakes and ground pepper.

Lay out prosciutto slices, put a handful of bean mix on each slice and roll then up. Drizzle with olive oil before serving. 

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