Join Caroline Wilson and Corrie Perkin for Ep 243.

This program is proudly supported by Red Energy. Moving house? Call Aussie owned Red Energy on 131 806. 

This week on the show Caro and Corrie the new Respect At Work Bill, reflect on the wonderful work of Kate Jenkins and her contribution to the cause and the shakeup facing boardrooms across Australia.

The British Film Festival continues – Caro highly recommends Joyride with Olivia Coleman and we ponder just why the Brits make such good movies.

In The Cocktail Cabinet for Prince Wine Store Myles takes us to the Otago region of NZ.


Amisfield – Lake Hayes Pinot Noir 2019 $32


Valli Bannockburn Vineyard Pinot Noir 2019 - $85


Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.

Books, Screen and Food for Red Energy
The Bullet That Missed by Richard Osman
This England on Binge
Roman Asparagus (see recipe below).

In 6 Quick Questions Caro shares her thoughts on whether Gillon McLachlan should step down sooner than later and why, we discuss fears around the American mid-term elections, Helen Garner’s best books as she celebrates her 80th birthday, the cautionary tales from this year’s Spring Racing Carnival and Corrie has some Amazing Facts about the Myer Christmas Windows.

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Email the show via feedback@dontshootpod.com.au.

Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
 
Roman Asparagus
Serves 4

750g of asparagus
1 tin flat anchovy fillets
1 tbspn oil
1 tbspn butter
Ground pepper
Sal – optional

Slices of Italian Bread
Virgin olive oil

Cut asparagus into short lengths on the diagonal and discard any tough ends. Drain anchovies and mash with a fork. Melt oil and butter. In a fry pan add the asparagus, anchovy and pepper. Cover and cook over low heat, turning frequently until asparagus is cooked. Taste for seasoning.
Heat olive oil in another pan and fry slices of bread til golden brown and serve with asparagus.
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Ep 243 - I'm Not A Murder Mystery Girl

Caroline Wilson and Corrie Perkin are best friends who share their unique take on life. Nothing is off limits. Just don't shoot the messenger.

Society & Culture

Personal Journals

History

Philosophy

Places & Travel

Sports

ON TODAY’S SHOW:
Laura Tingle, the ABC and the Murdoch media empire
We discuss Caro’s article on Alastair Clarkson & the latest with the Hawthorn racism dispute
Myles Thomson takes us to Greece
A recipe from Wholesome By Sarah
And Dancing like you did in the 80's!
 
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Greek wines 
Kir-Yianni Paranga White (Roditis & Malagousia) 2023
Gentilini Rhombus Robola 2022

BSF brought to us by Red Energy.
BOOK: Caro has a Book: Work by Bri Lee
SCREEN: Corrie has a Screen: The Way, My Way
Thank you to Cobram Estate Olive Oil:
FOOD: Corrie has a recipe: Sarah Pound’s Thai Green Curry with Broccoli and Chickpeas
https://www.facebook.com/reel/401711212501442
Thai green curry with broccoli & chickpeas
PREP TIME 10 minutes COOK TIME 25 minutes SERVES 4
I created this recipe because I wanted it to stand out from other vegetarian curries and, boy, it definitely does that. Spice, creaminess, zing and freshness all in one. Love it.
What you'll need
3 tablespoons sesame seeds
3 tablespoons salted peanuts
2 tablespoons extra-virgin olive oil
1 onion, diced
4 garlic cloves, finely chopped
2.5 cm piece of ginger, grated
190 g green curry paste
400 ml can coconut milk
1 tablespoon fish sauce
2 teaspoons brown sugar
2 heads of broccoli, chopped into florets (approximately 3 cups)
1 large zucchini, cut into rounds
400 g can chickpeas, rinsed and drained zest and juice of 1 lime
TO SERVE
1 handful of coriander leaves
1 handful of Thai basil leaves
60 g (½ cup) finely sliced spring onion finely sliced green chilli
Spiced Coconut Rice (page 226) or steamed rice lime wedges
Combine the sesame seeds and peanuts in a large frying pan over medium heat. Toast until they turn golden brown and release their fragrance. Remove and set aside.
Heat the olive oil in the same pan over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.
Add the sesame seeds and peanuts. Stir in the curry paste and cook for 1 minute to release its flavours.
Add the coconut milk, fish sauce and brown sugar.
Stir well and let the mixture come to a gentle simmer.
Time for some greens. Add the broccoli and zucchini and cook, stirring occasionally, for 6-8 minutes until the vegetables are tender-crisp. Tip in the chickpeas and cook, stirring, until they are heated through.
Squeeze on the lime juice, sprinkle on the lime zest and stir well.
The finishing touches. Scatter the coriander leaves, Thai basil leaves, spring onion and chilli over the green curry and serve with the coconut rice and lime wedges for squeezing over.
                  
DID YOU SEE THAT? Dame Judy Dench says she will never act again because she can’t see.    

SIX QUICK QUESTIONS for  Red Energy owned by Snowy Hydro, a renewable energy leader.
CORRIE TO CARO: Should Amelia Hamer step aside for Josh Frydenberg
CARO TO CORRIE:  Which two old journos made complete sense this week
CORRIE TO CARO: Which sport have you completely lost interest in
CARO TO CORRIE:  Which Tiktok social media phenomenon is bringing you complete joy this week
CORRIE TO CARO: Now winter is upon us, what is your all-time favorite flower
CARO TO CORRIE: Now winter is upon us, what is your new-found favorite clothing accessory

AND TWO PODCAST RECOMMENTATIONS:
The Fourth Estate podcast - The Laura Tingle episode
Anderson Cooper 360
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Ep 314 - Here we are again, happy as can be

ON THIS WEEK'S SHOW:
2 high-profile Aus companies experience #metoo moments
Portrait controversies continue
Tasmania wines
The impact Reece Witherspoon’s book club is having
And a 30-year milestone for a classic British Rom-Com

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. TASMANIAN wines (links to Myles' recommendations will be in the show notes shortly)

BSF:
BOOK: Long Island by Colm Toibin
SCREEN: D/Artagnan
FOOD - Slow-roasted lamb
1,6-2.2 kg bone-in lamb shoulder'
1 brown onion, unpeeled, cut into
6 wedges
2 cups (500 ml) water
MARINADE
2½ tsp finely chopped fresh
rosemary leaves
1 tbsp dried oregano
2 garlic cloves* (big!), finely
minced
1 tsp cooking salt*
½ tsp black pepper
¼ cup (60 ml) extra-virgin olive oil (Cobram Estate)
LAMB JUS
1 tsp cornflour
14 cup (60 ml) water
¼ tsp cooking salt*
Marinate lamb - Mix the marinade ingredients in a small bowl. Rub the mixture all over the lamb, getting it right into all the cracks and crevices! If time permits, marinate for 2 hours on the counter in a roasting tin, or up to 24 hours in the fridge. (I skip this more often than not!)
Preheat the oven to 230°C (210°C fan-forced).
Roast lamb over high heat - Place the onion in the roasting tin under the lamb. Pour the water into the tin. Roast, uncovered, for 45 minutes.
Slow-roast lamb' - Turn the oven down to 100°C (conventional and fan-forced). Cover the lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I do this overnight). Test the side of the lamb with two forks to ensure the meat is fall-apart tender. If not, cover and return to the oven, checking every 15 minutes.
Rest - Transfer the lamb to a large dish (reserve the liquid in the roasting tin). Cover loosely with foil and rest for at least 10 minutes before serving (it will stay warm for 2-3 hours).
Lamb jus - Strain all the liquid in the roasting tin into a medium saucepan (there should be around 3-4 cups/750 ml-1 litre). Bring to the boil, then simmer rapidly on medium-high until it reduces down to 1 cup (250 ml). Mix the cornflour and water together, then pour this in slowly in a thin stream while stirring continuously. Cook for 2 minutes over medium heat, stirring every now and then, until it thickens to a syrupy consistency. Add salt to taste and transfer to a gravy jug.
Serve - Use tongs for tearing the meat off the bone - no knife for carving needed!
Serve with the jus, a side of Garlic Roast Potatoes (page 339) and steamed vegetables tossed with Mediterranean Dressing (page 333). For dessert, I see Apple Crumble (page 301) on your table!
NOTES
1.      If your shoulder is much smaller, reduce the roasting time - start checking at the 10 hour mark. Don't fret about overcooking - shoulder is a well-marbled cut of meat and the low oven temperature is extremely forgiving.
2.      Substitute with 1¼ tsp finely chopped dried rosemary.
3.      I do the lamb shoulder overnight. With the low oven temperature and all the liquid in the pan (you end up with about 3-4 cups once finished!), I am not concerned about any burning while sleeping with the oven on.
4.      Make ahead: Cook the lamb as per the recipe. Cover loosely with foil and let it cool completely to room temperature, around 4 hours. Refrigerate until required.
Remove from the fridge 2 hours prior, then reheat, covered with foil, in a 150°C oven (conventional and fan-forced) for 1 hour. Or microwave, if it's an emergency (it happens.).

DID YOU SEE THAT? The impact of Reece Witherspoon’s book club

6 QUICK QUESTIONS:
CORRIE TO CARO: Who inspired you this week
CARO TO CORRIE:  Who least impressed you this week
CORRIE TO CARO: What media deal worried you this week
CARO TO CORRIE:  What media announcement brought joy this week
CORRIE TO CARO: What was the saddest public political sight this week?
CARO TO CORRIE: What movie milestone are you celebrating this month
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Ep 313 - Your media team is so hopeless they don't even check the weather!

ON TODAY’S SHOW

We discuss portraits! The Kings’ Portrait, the first since his coronation

And Gina Rinehart had requested the removal of an unflattering portrait of her

Beechworth wines with Myles Thomson

Scottie Sheffler’s arrest

The best two sporting jobs up for grabs in Victoria right now

Great (and not so great) speeches 


THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Victorian wines
Fighting Gully Road Sangiovese
Savaterre Frere Cadet Chardonnay
BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.
BOOK: Caro has a Book: Enter Ghost by Isabella Hammad
SCREEN: Corrie has a Screen: The Taste of Things 
Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: Corrie has a recipe:     Marcus’s Amazing Paella:
Paella for the Travellers Golfers (easily fed 8 hungry golfers)
1kg of Arborio rice 
2lt chicken stock
500ml fish stock
3 tbs smoked paprika
Good squeeze of Harissa paste (to taste)
Pinch of saffron threads (steep in 100mls of hot water)
10 Artichoke hearts – halved
2 red peppers blackened – deseeded and cut into strips
4 cloves garlic – crushed
4 onions – diced
1 Atlantic salmon fillet (large)- cubed
12 large green prawns - peeled
12 Calamari rings
12 mussels 
4 chicken thighs – cubed
2 chorizo sausages – 1cm diced
500g frozen peas
Lots of EVO 

Method
1.       Cover the paella pan with a thin film of EVO
2.       Brown chicken pieces and set aside
3.       Add some more EVO add garlic and onions, lightly brown
4.       Add more EVO, enough to ensure that all the rice will get coated.
5.       Add rice and stir to coat completely with oil
6.       Add chicken and fish stock
7.       Add smoked paprika, saffron and harissa paste (add to taste as is can be a bit fiery). Stir to combine
8.       Return chicken to pan
9.       From here on its all about presentation
10.  Add and arrange chorizo, artichoke hearts, red peppers, salmon, prawns and frozen peas.
11.  Leave to bubble until all the liquid has been absorbed into the rice, this usually takes around 17 minutes. The longer you cook the paella the better the Socarrat (crispy caramelised bottom) will be. Don’t cook so long that you dry out the paella.
12.  Add mussels towards the end of the cook as they only need a few minutes.
Notes:
1.       Use the best quality arborio rice you can find
2.       If you are not close to a fish monger the local IGA usually has great seafood. I have found the 500g bags of Boston Bay mussels blanched and ready to eat from Port Lincoln great for paella on the Road.
3.       If you are not feeding 8 golfers as per this recipe, just use 80g of rice per person (as a guide), measure the rice in a measuring cup and then double the volume of stock to rice.
4.       Paella pans come in numerous sizes: I use a 50cm pan for a paella using 1kg of rice to feed 8 people.
5.       If you are using a large pan you will need a paella or BBQ gas ring burner to achieve a good coverage on the base of the pan. They are available at Chef’s Hat in South Melbourne, specialist BBQ stores and Spanish grocers.

DID YOU SEE THAT? Discussion on Scottie Sheffler’s arrest – and this article in the New York Post about his time behind bars 

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.
CORRIE TO CARO: What nostalgic shopping trip warmed your heart last week
CARO TO CORRIE: Which speech impressed you last week
CORRIE TO CARO: What Saturday shopping trip opened your eyes last week
CARO TO CORRIE:  Which speech least impressed you last week
CORRIE TO CARO: What are the two hottest jobs going in sport right now
CARO TO CORRIE: What news of a TV return caused excitement this week
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
Learn more about your ad choices. Visit megaphone.fm/adchoices

Ep 312 - Good on you, nuns

THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store
Myles brings us a selection of whiskeys for National Cocktail Day

Murray McDavid Whisky

Hellyers Rd Double Cask (here)

Hellyers Rd Journeyman Single Malt (here)

Hellyers Rd Whisky Cream Liquer (here)


And Caro gives us a recipe for an Old Fashioned!
Learn more about your ad choices. Visit megaphone.fm/adchoices

QUICK LISTEN - The Cocktail Cabinet from Ep 311

ON TODAY'S SHOW:

A milestone birthday in Caro's family

As we head toward the Sir Doug Nicholls Indigenous Round, what’s keeping footy’s bosses awake at night? (Read Caro's story in The Age on this topic here)

The game’s declining Indigenous numbers

Homophobia and discrimination

Drugs in footy and keeping young men safe

Brendan Gale's departure from Richmond to Tasmania


Red Energy owned by Snowy Hydro, a renewable energy leader. 

THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store
Myles brings us a selection of whiskeys for National Cocktail Day

Murray McDavid Whisky

Hellyers Rd Double Cask (here)

Hellyers Rd Journeyman Single Malt (here)

Hellyers Rd Whisky Cream Liquer (here)


And Caro gives us a recipe for an Old Fashioned!

BSF – brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader


Book from Corrie: "Water" by John Boyne (read it here)


Screen from Caro: The Fall Guy (in cinemas now - preview it here)


Food from Caro: Blonde Minestrone by Alice Zavlavsky (recipe here)


Thank you to Cobram Estate Olive Oil – Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria.

DID YOU SEE THAT?
The media coverage of Harry and Meghan's trip to Nigeria

SIX QUICK QUESTIONS – for Red Energy owned by Snowy Hydro, a renewable energy leader


Corrie to Caro: The big question that lingers over Ruth Bader Ginsberg - should she have quit under Obama?


Caro to Corrie:  What poll out of the UK last week caught your attention


Corrie to Caro: What was your Mother’s Day highlight


Caro to Corrie:  What poll out of the USA last week caught your attention


Corrie to Caro: Where have we been going wrong with avocadoes


Caro to Corrie: Who do you prefer – Joe or Aiden?


Thank you Red Energy, Prince Winestore and Cobram Olive Oil
Learn more about your ad choices. Visit megaphone.fm/adchoices

Ep 243 - I'm Not A Murder Mystery Girl

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