Join Caroline Wilson, Corrie Perkin and Myles Thompson for The Cocktail Cabinet for Prince Wine Store. 

In Ep 253 Myles joined us with a couple of special Valentine's Day inspired options;

Charteris Central Otago Pinot Noir 2021

Louis Picalmelot Cremant de Bourgogne Brut Les Terroirs

Use the promo code MESS at checkout at www.princewinestore.com.au or instore Bank Street South
Melbourne for your 10% listener discount.
Learn more about your ad choices. Visit megaphone.fm/adchoices

QUICK LISTEN: The Cocktail Cabinet from Ep 253

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 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
Learn more about your ad choices. Visit megaphone.fm/adchoices

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 311 - You already knew that, smarty-pants

ON TODAY’S SHOW
-       The AFL’s stance on violence against women
-       The derogatory list involving Yarra Valley Grammar School students
-       What is the most boring day?
-       A shout out to Melbourne’s weather
-       Corrie’s getaway to Byron Bay

A big shout out for Corrie, who was recognised in The Age for her work with the Sorrento Writers Festival
Click here to read the article https://www.theage.com.au/cbd/upstart-writers-festival-aiming-to-take-melbourne-s-mantle-20240506-p5fpck.html

In relation to the AFL’s stance on violence against women, Caro and Corrie referenced the following comments and articles:
Sian Pryor on X: The AFL announcer last night asked for a minute’s silence for ‘the women who’ve lost their lives’. Once again the men are missing. The women are the actors in this phrase. As if a life is like a lost set of car keys. How about ‘for the women murdered by men’?
Language. Matters.
Waleed Aly in The Age: Holding all men responsible for a violent minority has failed to keep women safe
Julia Baird in The Age: The AFL’s ‘call to arms’ is a step forward. Shame about the steps backwards 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Rutherglen wines
Chambers Old Vine Muscadelle
Pfeiffer Seriously Nutty Dry Apera
BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.
BOOK: Caro has a Book: What happened to Nina? By Dervla McTiernan
SCREEN: Corrie has a Screen: The Idea of You on Prime
Thank you to Cobram Estate Olive Oil
FOOD: Caro has a recipe: The world’s easiest quiche    
TOMATO & SPINACH
QUICHE
Serves 6
4 Roma tomatoes
Salt and pepper, to taste Extra virgin olive oil, to taste 1 small onion, finely diced 200g spinach 300ml cream
3 egg yolks
1 egg
SHORTCRUST PASTRY
210g plain flour
Pinch of salt
125g unsalted butter, cubed
25ml cold water
1 egg
To make the pastry, sieve flour and salt into a bowl. Rub butter into flour until it resembles breadcrumbs. Make a well in the centre and add the water and lightly beaten egg. Carefully bring in flour mixture until dough comes together. Knead lightly.
Shape dough into 2 discs and wrap in plastic film. Refrigerate for 1 hour.
Roll the pastry out to about 3mm thick and line a fluted quiche tin with a little overhang at the top.
(Any leftover pastry can be frozen for another use.) Refrigerate tart case.
Preheat oven to 200°C. Cut the tomatoes in half lengthways and place on a lined baking sheet, sprinkling the cut side with salt and pepper and a little oil. Place in the oven and bake at the same time that you are blind-baking the tart case - for about 20 minutes until the tomatoes are roasted and the pastry is golden brown. Remove from oven, set aside.
Reduce oven to 160°C. Sweat the onion in a frying pan in a little oil until soft. Add the spinach and cook for another couple of minutes. Cool.
Arrange spinach mixture on the pastry. Place tomatoes on top.
Mix the cream and eggs, then season with salt and black pepper.
Pour into the pastry-lined tin and put in oven. Cook for 40 minutes. The filling will puff up and turn golden-brown. Rest quiche rest for a minute, then serve. NOTE: This quiche can be served at room temperature, too.
DID YOU SEE THAT? Media Watch discussed the ABC’s coverage of the recent tragic events at Bondi Junction 
SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.
CARO TO CORRIE: What’s the most boring day
CORRIE TO CARO: What irritates you beyond belief while listening to radio interviews
CARO TO CORRIE:  What caused joy this week
CORRIE TO CARO: What is one of Australia's great myths about Melbourne
CARO TO CORRIE:  What was your favorite Met Gala Ball outfit
CORRIE TO CARO: Which problem suffered by all of your children have you never really respected 
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
Learn more about your ad choices. Visit megaphone.fm/adchoices

QUICK LISTEN: The Cocktail Cabinet from Ep 253

Download our free app to listen on your phone