Ep 241 - It's Not the Money It's Where the Money Comes From

Join Caroline Wilson and Corrie Perkin for Ep 241.

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

This week on the show Corrie’s been riveted by the Federal Budget coverage and Caro’s singing the praises of our fav new Australian made facial serums from Ello Botanicals and we’ve got some thought provoking listener mail.

We discuss The Diamonds v Gina Rienhart and how Netball Australia missed out on a much-needed financial boost. A week is a long time in politics, especially in the UK. It’s goodbye to Liz Truss and a welcome to Rishi Sunak. What does the new PM need to do as soon as possible to restore credibility to the government?

In the Cocktail Cabinet for Prince Wine Store Myles Thompson introduces us to two new arrivals from the Rhone region in France.

Michel & Stephane Ogier Cotes du Rhone Blanc and the Cote De Rhone Rouge

Vilmart Grand Reserve NV

Books Screen and Food for Red Energy;

A Spool of Thread by Ann Tyler

North Sea Connection on SBS on demand (also mentioned Shetland and The Empress)

Tomato and fried crouton salad with tonnato and capers from Just Add Lemon by Danielle Alverez (see recipe HERE or below).

Caro’s more than grumpy about the potential closure of the iconic Sorrento Cinema. Plus in 6 Quick Questions we discuss the stoush that fascinated us this week, Judy Dench calling out the producers of The Crown, sceptical survey results, Patti Smith’s wonderful performance of A Hard Rain’s Gonna Fall HERE, interntional pile ons and Amazing Facts about the UK PM’s podium.

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

Tomato and fried crouton salad with tonnato and capers from Just Add Lemon by Danielle Alverez

INGREDIENTS

2 tbs olive oil, plus extra if needed

2 tbs salt-packed capers, rinsed and dried

1/2 country sourdough loaf, crust removed

800g mixed heirloom tomatoes

1 bunch basil, leaves picked

TONNATO

100g good-quality olive oil-packed tinned tuna

3 anchovy fillets

1 tbs salt-packed capers, rinsed

1 egg yolk

90ml extra-virgin olive oil

2 tsp soy sauce

2 tbs lemon juice

1 tsp Worcestershire sauce

3 tbs pure (thin) cream

METHOD

1.

For the tonnato, add your tuna, anchovies, capers and egg yolk to a food processor. Put the lid on and process. Once it looks like everything is broken up a little, begin to stream in the olive oil. When it starts to thicken, add the soy sauce, lemon juice and Worcestershire, then the remaining olive oil. Finish with the cream and a bit o

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