Episoder
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BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.
BOOK: Corrie has a Book: Landlines by Raynor Winn
SCREEN: Caro and Corrie have a Screen: The Salt Path on cinema release
FOOD: Caro has a Recipe: Asian Glazed Salmon from Recipe Tin Eats
https://www.recipetineats.com/asian-glazed-salmon/
Ingredients
2 x 180g / 6oz salmon fillets , skinless (Note 1)
Oil spray (olive oil, canola oil etc)
Marinade
1 tsp fresh ginger , finely grated
1 garlic clove , crushed
1 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sweet chili sauce (Note 2)
To Serve (optional)
Sesame seeds
Scallions/shallots , finely sliced
Steamed Asian Greens
Rice
Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn.
Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon!
Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side. -
SIX QUICK QUESTIONS. Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.
Corrie to Caro: Were you disappointed by Bob Murphy on ABC 774 last week
Caro to Corrie: Which piece of display advertising really offended you last week
Corrie to Caro: Which bucket-list domestic holiday will you finally fulfil this year
Caro to Corrie: Which bucket-list domestic holiday will you finally fulfil this year
Corrie to Caro: Is Rory McIlroy a good investment
Caro to Corrie: Which bucket-list domestic holiday would you like to fulfil any time -
Manglende episoder?
-
PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson
This week: What to pair with salmonâ
Hoddles Creek Estate Pinot Noir 2024â â
Remejeanne Cotes-du-Rhone Blanc Les Chevrefeuilles 2023â
www.princewinestore.com.au
177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney -
A great modern dilemma this week:
Each year my husband and I go north for a Queensland holiday. With many of our friends working less or retiring, we find each year more people we know are heading to the same Queensland destination.
I am not anti-social, but I do like to get away. But last year I realised there were so many invitations - come to dinner, play golf, go walking or catch up - and we didn’t feel we had a proper break. How do you tell friends you just want to have a quiet holiday without appearing rude? -
ON THIS WEEK'S SHOW
- We review Andrew Dillon’s 2 years in the AFL CEO position
- Wintery wines with Myles Thomson
- Bob Murphy's inappropriate comment
- Bucket list holidays
- Rory McIlroy is coming to Melbourne - are you excited?
For feedback, comments and ideas, please email us at [email protected]
AFL LEADERSHIP – 2 years ago this month Andrew Dillon was announced as the next AFL CEO, taking the reigns from Gillon McLachlan later that year.
- Caro reports on Dillon’s performance to date
- What’s gone right
- What’s gone wrong
- What should happen next
- Succession planning – likely successors
- Is there a better way to structure the AFL organisation, including Commission
ITEM 2
PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson
This week: What to pair with salmon
Hoddles Creek Estate Pinot Noir 2024
Remejeanne Cotes-du-Rhone Blanc Les Chevrefeuilles 2023
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydne
BSF. BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.
BOOK: Corrie has a Book: Landlines by Raynor Winn
SCREEN: Caro and Corrie have a Screen: The Salt Path on cinema release
FOOD: Caro has a Recipe: Asian Glazed Salmon from Recipe Tin Eats
https://www.recipetineats.com/asian-glazed-salmon/
Ingredients
2 x 180g / 6oz salmon fillets , skinless (Note 1)
Oil spray (olive oil, canola oil etc)
Marinade
1 tsp fresh ginger , finely grated
1 garlic clove , crushed
1 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sweet chili sauce (Note 2)
To Serve (optional)
Sesame seeds
Scallions/shallots , finely sliced
Steamed Asian Greens
Rice
Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn.
Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon!
Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.
SIX QUICK QUESTIONS. Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.
Corrie to Caro: Were you disappointed by Bob Murphy on ABC 774 last week
Caro to Corrie: Which piece of display advertising really offended you last week
Corrie to Caro: Which bucket-list domestic holiday will you finally fulfil this year
Caro to Corrie: Which bucket-list domestic holiday will you finally fulfil this year
Corrie to Caro: Is Rory McIlroy a good investment
Caro to Corrie: Which bucket-list domestic holiday would you like to fulfil any time -
SIX QUICK QUESTIONS for RED ENERGY.
Caro to Corrie: What was the most interesting post-election analysis you heard last week
Corrie to Caro: What was the most explosive post-election interview you witnessed last week
Caro to Corrie: What is the MAGA beauty aesthetic and why will you never be a Donald Trump kind of woman
Corrie to Caro: What trouble you most about the Willie Rioli story last week
Caro to Corrie: Should Charles reunite with Harry
Corrie to Caro: Describe the most fascinating eulogy you heard last week -
BOOK: Caro has a Book: Look At Me by Anita Brookner
SCREEN: Corrie has a Screen: The Four Seasons on Netflix
FOOD: Caro has a Recipe:
Mushroom and Pontina maccheroni
SERVES 4
PREP TIME 15 MINS
COOK 4O MINS (PLUS SOAKING)
Fresh mushrooms for silkiness, dried mushrooms for intensity and Fontina for bite. If you can't find Fontina, Taleggio or another washed-rind cheese would work well in its place.
500gm mixed mushrooms, such as Swiss brown, portobello and chestnut
2 tsp olive oil
Finely grated zest of ½ lemon, plus
1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves
60 gm chilled butter, coarsely chopped
extra to serve
1 garlic clove, finely chopped
400 gm dried maccheroni Calabresi
250 gm mascarpone
20 gm mixed dried mushrooms, softened in 60ml boiling water for 20 minutes
50 gm parmesan, finely grated
150gm Fontina, torn into 3cm chunks
1 Preheat oven to 200°C. Thickly slice larger mushrooms and keep smaller ones whole. Toss in a roasting pan with oil, lemon zest and half the garlic and roast until browned on the edges (6-8 minutes).
Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes).
Drain and return to pan.
3 Bring mascarpone, dried mushrooms and their soaking liquid, and remaining garlic to a simmer in a saucepan, add to pasta along with parmesan and two-thirds of the Fontina, season and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with remaining Fontina and bake until bubbling and golden brown (20-25 minutes)
4 Cook butter in a saucepan over medium-high heat until light brown (2-3 minutes) Remove from heat add extra sage leaves and season. Serve pasta drizzled with sage butter and extra lemon zest -
PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson
This week: Wines to go with mushrooms
San Moro Primitivo
Spirito Agricolo Ballarin Langhe Nebbiolo 2020
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney -
When is it okay to accept the second invitation first?
-
ON TODAY’S SHOW
- How does the Liberal Party regroup and rebuild?
- Port Adelaide’s letter to the AFL – and the AFL’s silence
- Wines to go with mushrooms, recommendations from Myles Thomson
- Should King Charles reunite with Harry?
- Which book did Caro re-read this week?
For feedback, comments and ideas, please email us at [email protected] - we love hearing from you!
And follow up on Facebook, Instagram and X!
If the Liberal Party was a footy team, how would you advise the club out of its crisis?
- The election has been lost, the brand is being trashed, the coach has been sacked and the side has lost some of its stars to other clubs (in this case, electoral defeat). Meanwhile the supporters are deserting the ship and those left behind are wondering: where to from here?
- If the Liberal Party was a footy team in crisis, what would be advise about:
• Membership
• Building a brand/what do we stand for
• Recruiting talent
• Appealing to young people
• Appealing to women
• Crazy ideas (sack 40K people)
• Off-field performance
• On-field performance
• How to turn it around
- Which AFL clubs - and at what point in their history – best resemble the Lib Party now
- If you were advising the Lib Party now, what would you be suggesting
- In the footy world who is Dutton, who is Albo? Who is Jacinta Price? And who is Monique Ryan?
ITEM 2
PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson
This week: Wines to go with mushrooms
San Moro Primitivo
Spirito Agricolo Ballarin Langhe Nebbiolo 2020
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
BSF. BSF brought to us by Red Energy.
BOOK: Caro has a Book: Look At Me by Anita Brookner
SCREEN: Corrie has a Screen: The Four Seasons on Netflix
FOOD: Caro has a Recipe:
Mushroom and Pontina maccheroni
SERVES 4
PREP TIME 15 MINS
COOK 4O MINS (PLUS SOAKING)
Fresh mushrooms for silkiness, dried mushrooms for intensity and Fontina for bite. If you can't find Fontina, Taleggio or another washed-rind cheese would work well in its place.
500gm mixed mushrooms, such as Swiss brown, portobello and chestnut
2 tsp olive oil
Finely grated zest of ½ lemon, plus
1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves
60 gm chilled butter, coarsely chopped
extra to serve
1 garlic clove, finely chopped
400 gm dried maccheroni Calabresi
250 gm mascarpone
20 gm mixed dried mushrooms, softened in 60ml boiling water for 20 minutes
50 gm parmesan, finely grated
150gm Fontina, torn into 3cm chunks
1 Preheat oven to 200°C. Thickly slice larger mushrooms and keep smaller ones whole. Toss in a roasting pan with oil, lemon zest and half the garlic and roast until browned on the edges (6-8 minutes).
Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes).
Drain and return to pan.
3 Bring mascarpone, dried mushrooms and their soaking liquid, and remaining garlic to a simmer in a saucepan, add to pasta along with parmesan and two-thirds of the Fontina, season and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with remaining Fontina and bake until bubbling and golden brown (20-25 minutes)
4 Cook butter in a saucepan over medium-high heat until light brown (2-3 minutes) Remove from heat add extra sage leaves and season. Serve pasta drizzled with sage butter and extra lemon zest
SIX QUICK QUESTIONS
Caro to Corrie: What was the most interesting post-election analysis you heard last week
Corrie to Caro: What was the most explosive post-election interview you witnessed last week
Caro to Corrie: What is the MAGA beauty aesthetic and why will you never be a Donald Trump kind of woman
Corrie to Caro: What trouble you most about the Willie Rioli story last week
Caro to Corrie: Should Charles reunite with Harry
Corrie to Caro: Describe the most fascinating eulogy you heard last week -
BSF. Brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.Red Energy Plug:
Moving home? Stress less and make the move to Red Energy. Call 131 806.
BOOK: Corrie has a Book: Blue Poles by Tom McIlroy
SCREEN: Caro discusses The Front Bar
FOOD: Caro has a Recipe: One-tray Chicken Bake
ONE-TRAY CHICKEN
6 chicken thighs, bone in, skin on500g kipfler potatoes, peeled and chopped into, roughly, 2cm pieces 500g cherry tomatoes, left whole½ cup green olives in brine, pitted and halved¼ cup olive brine½ cup capers in vinegar, drained 4 garlic cloves, lightly smashed½ lemon - halved, then finely sliced, skin, flesh and all½ cup fresh oregano, leaves picked Salt flakes, freshly ground pepper 4 tablespoon olive oil1 tablespoon red wine vinegar
Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes,
Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes, cherry tomatoes, olives along with their brine, capers, garlic cloves and lemon slices. Place your chicken pieces on top.Using a mortar and pestle (or small food processor), smash together your oregano leaves with a generous pinch of salt. You're looking to create a chunky paste.If you don't have either piece of equipment you can cut the salt" into the oregano on a board. (If you do this, you will then need to scoop it up and add it to a bowl for oil and vinegar.) Stir in olive oil and vinegar.Drizzle your oregano oil all over the tray bake and massage it into the chicken pieces.
Snuggle chicken, skin side up, on top of everything. Season with extra salt and pepper.
Bake in the oven for 40-50 minutes or until golden, bubbling, juicy and irresistible.Give your potatoes a quick prod to ensure they are also cooked through.Serve in the middle of the table for everyone to help themselves, especially to the delicious juices. -
PRINCE WINE STORY presenting….
The Cocktail Cabinet with Myles Thomson
This week: Mother’s Day celebration drinks
â www.princewinestore.com.auâ 177 Bank Street, South Melb &
Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
â Delamere Sparkling Cuvee NVâ
â Zuani Vigne Bianco 2021â
â Stephane Aviron Beaujolais Fleurie 2022â -
ON THIS EPISODE
- We recap the Federal Election
- Myles has some Mother's Day wine selections
- Why Caro loved being on The Front Bar
- The Hawthorn 100-year celebration
For feedback, comments and suggestions, please email us at [email protected]
THE ELECTION CAMPAIGN
- How did our Election Day unfold
- Campaign observations of past few weeks
- What went right, What went wrong
- How the media fared
PRINCE WINE STORY presenting….
The Cocktail Cabinet with Myles Thomson
This week: Mother’s Day celebration drinks
www.princewinestore.com.au 177 Bank Street, South Melb &
Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
Delamere Sparkling Cuvee NV
Zuani Vigne Bianco 2021
Stephane Aviron Beaujolais Fleurie 2022
BSF.
Brought to us by Red Energy. Moving home? Stress less and make the move to Red
Energy. Call 131 806.
Red Energy Plug: Moving home? Stress less and make the move to Red
Energy. Call 131 806.
BOOK: Corrie has a Book: Blue Poles by Tom McIlroy
SCREEN: Caro discusses The Front Bar
FOOD: Caro has a Recipe: One-tray Chicken Bake
ONE-TRAY CHICKEN
6 chicken thighs, bone in, skin on
500g kipfler potatoes, peeled and chopped into, roughly, 2cm pieces 500g cherry tomatoes, left whole
½ cup green olives in brine, pitted and halved
¼ cup olive brine
½ cup capers in vinegar, drained 4 garlic cloves, lightly smashed
½ lemon - halved, then finely sliced, skin, flesh and all
½ cup fresh oregano, leaves picked Salt flakes,
freshly ground pepper 4 tablespoon olive oil
1 tablespoon red wine vinegar
Preheat oven to 200C. In a large, deep-sided baking
dish, add potatoes,
Preheat oven to 200C. In a large, deep-sided baking
dish, add potatoes, cherry tomatoes, olives along with their brine, capers,
garlic cloves and lemon slices. Place your chicken pieces on top.
Using a mortar and pestle (or small food
processor), smash together your oregano leaves with a generous pinch of salt.
You're looking to create a chunky paste.
If you don't have either piece of equipment you can
cut the salt" into the oregano on a board. (If you do this, you will then
need to scoop it up and add it to a bowl for oil and vinegar.) Stir in olive
oil and vinegar.
Drizzle your oregano oil all over the tray bake and
massage it into the chicken pieces. Snuggle chicken, skin side up, on top of everything. Season with extra salt and pepper.
Bake in the oven for 40-50 minutes or until golden, bubbling, juicy and irresistible.
Give your potatoes a quick prod to ensure they are also cooked through.
Serve in the middle of the table for everyone to help themselves, especially to the
delicious juices.
SIX QUICK QUESTIONS, FOR RED ENERGY. Moving home? Stress less and make the move to
Red Energy. Call 131 806.
Corrie to Caro: Are performers under obligation to play their big hits?
Caro to Corrie: Which ABC announcement won your applause this week
Corrie to Caro: What’s your favourite “big occasion” Melbourne restaurant, bar none
Corrie to Caro: Which great Australian’s death are you mourning this week
Caro to Corrie: Which Met Gala outfits won your Brownlow 3,2,1 votes
Caro to Corrie: Which New York story caught your attention this week -
BSF brought to us by RED ENERGY. Moving home? Stress less and make moving simple.
Call Red Energy on 131 806.
BOOK: Caro reviews The Marriage Plot, by Jeffrey Eugenides
SCREEN: Corrie has a Netflix: The Residence
FOOD: Corrie has a recipe: Belinda Jeffrey’s Flourless Almond, Coconut and Vanilla cake -
SIX QUICK QUESTIONS – for RED ENERGY.
Moving home? Stress less and make moving simple. Call Red Energy on 131 806.
Corrie to Caro: Has early voting changed the dynamics
of the one-traditional election campaigns
Caro to Corrie: What did you learn about political
leadership on the weekend
Corrie to Caro: Describe your Anzac Day highlight
Corrie to Caro: What two words at the 50 years of Countdown celebration made you nostalgic for the 1970s and 1980s
Caro to Corrie: What did you do on the weekend you’ve
always wanted to do
Caro to Corrie: What was your highlight of the 50 years of Countdown
celebration -
Myles Thomson has a selection of Pinot Noir on the Cocktail Cabinet this week, thanks to the Prince Wine Store.
177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
Recommendations:
Xavier Goodridge Pa Pa Pinot Noir
Mulline Pinot Noir -
ON THIS EPISODE
- Corrie and Caro discuss a huge weekend at the Sorrento Writers Festival.
- Myles Thomson has a selection of Pinot Noir recommendations
- A wrap of ANZAC Day Round in the AFL
- The 50 Years of Countdown Highlights...
If you have feedback and comments, please email us at [email protected]
A big weekend at the Sorrento Writers Festival
What is the role
of the festival
Highlights
Fan Girl moments
Saturday night
“Drinks with the…”
Books we bought / books we want to buy as a result of the Festival
What to do differently next year
The Anzac Day weekend of footy
PRINCE
WINE STORE presenting….
The Cocktail Cabinet with Myles Thomson. Search Prince
Wine Store dot com dot au
This week: Pinot Noir
www.princewinestore.com.au
177 Bank Street, South Melb & Hansard Street, Zetland
NSW & David Jones Food Hall, Castlereigh St Sydney
Recommendations:
Xavier Goodridge Pa Pa Pinot Noir
â Mulline Pinot Noirâ
BSF
BSF
brought to us by RED ENERGY. Moving home? Stress less and make moving simple.
Call Red Energy on 131 806.
BOOK: Caro reviews The Marriage Plot, by Jeffrey Eugenides
SCREEN: Corrie has a Netflix: The Residence
FOOD: Corrie has a recipe: Belinda Jeffrey’s Flourless Almond, Coconut and Vanilla cake
SIX QUICK QUESTIONS – for RED ENERGY.
Moving home? Stress less and make moving simple. Call Red Energy on 131 806.
Corrie to Caro: Has early voting changed the dynamics
of the one-traditional election campaigns
Caro to Corrie: What did you learn about political
leadership on the weekend
Corrie to Caro: Describe your Anzac Day highlight
Corrie to Caro: What two words at the 50 years of Countdown celebration made you nostalgic for the 1970s and 1980s
Caro to Corrie: What did you do on the weekend you’ve
always wanted to do
Caro to Corrie: What was your highlight of the 50 years of Countdown
celebration -
Corrie to Caro: Describe your most amazing GatherRound experience
Caro to Anna: What is your favorite date on the footycalendar
Anna to Caro: What was the only disappointment duringyour recent Adelaide trip
Anna to Corrie: What has surprised you most aboutticket sales this year
Corrie to Anna: Which author are you most excited to meet at the SorrentoWriters Festival
Caro to Corrie: What was yesterday’s heart-stoppingFestival moment -
BSF brought to us by Red Energy. Moving house?Stress less and make moving simple. Know when you move in, everything will beworking, you are powered up all systems go. Just call Red Energy on 131 806
BOOK: With Anzac Day in mind, we have a war theme:
Anna reviews Precipice by Robert Harris
Caro reviews Princes At War by Deborah Cadbury
Corrie mentions Narrow Road to the Deep North (mini overview/review) on Amazon Prime from this weekend
SCREEN:Anna reviews Small Things Like These (at the cinema)Caro reviews The Correspondent
FOOD:Anna: Caramelised Pear and Yoghurt Cake
Caro: Virginia Trioli’s three ingredient Vodka Gimlet
Corrie on the recipes in Annie Smithers’ two books - Vis mere
