Episodes
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BSF brought to us by Red Energy. Moving made easy. Call 131 806.
BOOK:
Caro reviews Rules of Civility by Amor Towles
SCREEN:
Caro reviews Prime Target on Apple TV
FOOD
Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine
Ingredients (14)
130g unsalted butter, softened, chopped
130g caster sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup (150g) self-raising flour
80g plain flour
1/4 cup (60ml) milk
165g mascarpone
2 tbs lemon juice
165g frozen raspberries
Fresh raspberries, to decorate, plus 8 extra fresh raspberries, for frosting
Frosting
1 cup (250g) mascarpone
1/3 cup (40g) icing sugar, sifted
Finely grated zest of 1 lemon
Method
1.Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 24cm x 13cm x 6.5cm-deep loaf pan and line pan with baking paper.
2.In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flours together and set 2 tbs flour mixture aside in a separate bowl.
3.Fold milk, mascarpone, lemon juice and remaining flour mixture into vanilla mixture in two batches. Toss frozen raspberries with reserved 2 tbs flour mixture and quickly fold two-thirds through batter (do not over-mix or the berries will bleed). Spread into loaf pan and scatter remaining coated berries on top. Bake for 1 hour 15 minutes, or until a skewer inserted in centre comes out clean. Stand in pan on a wire rack for 10 minutes, then turn out onto wire rack and set aside to cool completely.
4.For the frosting, whisk all ingredients in a large bowl until combined. Crush the 8 extra fresh raspberries in a small bowl with a fork and add three-quarters of crushed raspberries to frosting for a pink swirl.
5.Spread frosting over loaf, drizzle with remaining crushed raspberries and top with fresh raspberries to serve. -
SIX QUICK QUESTIONS
Caro to Corrie: St Valentine’s Day this week. What’s your favourite romance movie
Corrie to Caro: The Superbowl half-time show: thoughts?
Caro to Corrie: St Valentine’s Day this week. Who is your favourite romance writer
Corrie to Caro: What has been your drink of the month
Caro to Corrie: What’s your new year’s resolution – and how’s it going
Corrie to Caro: Of all the little things that get broken in your life what is the most annoying -
Missing episodes?
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This week's modern dilemma is related to a common theme we can all relate to - regifting!
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ON THIS EPISODE
Succession planning – their history in the AFL and how will the Ken Hinkley handover play out
The reputational damage for Sam Kerr
Summer Rieslings with Myles Thomson
Favourite romance movies for Valentine’s Day
A big shoutout for Working Dog productions
Send us your questions and suggestions: [email protected]
Item 1: Luggagegate. Or, Life Is Just A Series of Coincidences
Item 2: Why Succession Planning Matters (and if you don’t you’re not doing the best thing by your business)
- Caro reports on Ken Hinkley
Item 3: Sam Kerr and reputational damage
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au
This week: Summer Rieslings
Frankland Estate Isolation Ridge Riesling 2023
Schmolzer and Brown Obstgarten K Riesling 2022
BSF brought to us by Red Energy. Moving made easy. Call 131 806.
BOOK:
Caro reviews Rules of Civility by Amor Towles
SCREEN:
Caro reviews Prime Target on Apple TV
FOOD
Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine
Ingredients (14)
130g unsalted butter, softened, chopped
130g caster sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup (150g) self-raising flour
80g plain flour
1/4 cup (60ml) milk
165g mascarpone
2 tbs lemon juice
165g frozen raspberries
Fresh raspberries, to decorate, plus 8 extra fresh raspberries, for frosting
Frosting
1 cup (250g) mascarpone
1/3 cup (40g) icing sugar, sifted
Finely grated zest of 1 lemon
Method
1.Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 24cm x 13cm x 6.5cm-deep loaf pan and line pan with baking paper.
2.In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flours together and set 2 tbs flour mixture aside in a separate bowl.
3.Fold milk, mascarpone, lemon juice and remaining flour mixture into vanilla mixture in two batches. Toss frozen raspberries with reserved 2 tbs flour mixture and quickly fold two-thirds through batter (do not over-mix or the berries will bleed). Spread into loaf pan and scatter remaining coated berries on top. Bake for 1 hour 15 minutes, or until a skewer inserted in centre comes out clean. Stand in pan on a wire rack for 10 minutes, then turn out onto wire rack and set aside to cool completely.
4.For the frosting, whisk all ingredients in a large bowl until combined. Crush the 8 extra fresh raspberries in a small bowl with a fork and add three-quarters of crushed raspberries to frosting for a pink swirl.
5.Spread frosting over loaf, drizzle with remaining crushed raspberries and top with fresh raspberries to serve.
SIX QUICK QUESTIONS
Caro to Corrie: St Valentine’s Day this week. What’s your favourite romance movie
Corrie to Caro: The Superbowl half-time show: thoughts?
Caro to Corrie: St Valentine’s Day this week. Who is your favourite romance writer
Corrie to Caro: What has been your drink of the month
Caro to Corrie: What’s your new year’s resolution – and how’s it going
Corrie to Caro: Of all the little things that get broken in your life what is the most annoying -
Corrie to Caro: Describe your attraction to Marianne Faithful
Caro to Corrie: What was your cultural highlight last week
Corrie to Caro: How do you feel about eating at a Guy Grossi restaurant
Caro to Corrie: What’s the most annoying room in your house
Corrie to Caro: What did you do on the weekend that you haven’t done in years
Caro to Corrie: What article last week had you in fits -
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au
This week: Vermouth as a perfect Summer drink
Cocchie Americano - https://princewinestore.com.au/cocchi-vermouth-di-torino-750ml.html
Tenuta Aglaea Vermouth Bianco - https://princewinestore.com.au/tenuta-aglaea-vermouth-bianco.html -
BSF brought to us by RED ENERGY – Moving home? Stress less and make the move to Red Energy. Call 131 806.
BOOK:
Corrie reviews 2024 Booker shortlisted novel Creation Lake by Rachel Kushner
SCREEN:
Caro reviews The Brutalist (general release)
FOOD
Caro’s recipe is Clem’s Prawn Rolls -
Caro and Corrie discuss the way we deal with not drinking - especially in social events.
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ON THIS EPISODE
- The DEI Policy & Australia’s dangerous move toward Trumpy exclusion policies
- The Cocktail Cabinet – Vermouth as a perfect Summer drink
- The passing of Marrianne Faithful
- Caro’s wonderful & nostalgic experience this week
- Toga parties at retirement villages!?
Item 1: DEI politics: Australia’s dangerous move toward Trumpy exclusion policies
- What is DEI policy
- What have been the benefits to govt and private sectors
- Background and update on what’s currently happening in US
- The Washington air crash tragedy
- Our own examples of when we’ve seen how DEI improves a culture, a workplace, our society
https://www.theguardian.com/australia-news/2025/jan/31/peter-dutton-push-to-axe-dei-public-service-positions-compared-to-donald-trump
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au
This week: Vermouth as a perfect Summer drink
Cocchie Americano - https://princewinestore.com.au/cocchi-vermouth-di-torino-750ml.html
Tenuta Aglaea Vermouth Bianco - https://princewinestore.com.au/tenuta-aglaea-vermouth-bianco.html
BSF
BSF brought to us by RED ENERGY – Moving home? Stress less and make the move to Red Energy. Call 131 806.
BOOK:
Corrie reviews 2024 Booker shortlisted novel Creation Lake by Rachel Kushner
SCREEN:
Caro reviews The Brutalist (general release)
FOOD
Caro’s recipe is Clem’s Prawn Rolls
SIX QUICK QUESTIONS
Corrie to Caro: Describe your attraction to Marianne Faithful
Caro to Corrie: What was your cultural highlight last week
Corrie to Caro: How do you feel about eating at a Guy Grossi restaurant
Caro to Corrie: What’s the most annoying room in your house
Corrie to Caro: What did you do on the weekend that you haven’t done in years
Caro to Corrie: What article last week had you in fits -
SIX QUICK QUESTIONS
Corrie to Caro: Should Grace Tame have worn her anti-Murdoch t-shirt to the Australian of the Year event?
Caro to Corrie: Which anniversary this week struck home
Corrie to Caro: Do you approve of the new Australian Open experience?
Caro to Corrie: If you were tech-savvy, what would you like to invent?
Corrie to Caro: What gets harder as you get older?
Caro to Corrie: Two words, one question: Who’s Back? -
BSF – brought to us by Red Energy.
BOOK:
Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd
Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst
SCREEN:
Caro on her Best Screen of Summer 2024-5: A Real Pain
Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus
FOOD
Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio
Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake
450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted
3 teaspoons baking powder, sifted
345 g (12 oz/1½2 cups) caster sugar
4 eggs
250 ml (8½ fl oz/1 cup) sunflower oil
1 tablespoon limoncello
1 teaspoon natural vanilla extract
250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing
250 g (9 oz/2 cups) icing (confectioners') sugar, sifted
3 tablespoons mascarpone, at room temperature
2 tablespoons orange juice
100 g (3½ oz) coconut flakes, toasted enough for 8-10
Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper.
Combine the flour, baking powder and caster sugar in a large bowl and mix well.
In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated.
Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray.
To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips.
Transfer to a large plate and top v
with the toasted coconut.
This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving). -
THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking
White Wine - Racine Picpoul de Pinet 2022
Departed Spirits Green Apple Vodka (500ml) 37%
Mountain Culture Status Quo Can 355ml -
Is it reasonable to be upfront and honest if you are 'WFB' (Working From Beach)?
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ON THIS EPISODE
It’s been a special summer for Caro and Corrie
The stories of the summer – Donald Trump’s first week
Caro’s take on the footy stories from the summer – Jamarra Ugle-Hagan, Luke Sayers
All your correspondence and feedback
Your favourite segments return – Cocktail Cabinet, Book, Screen & Food, and Six Quick Questions
Caro’s take on the news in footy – Jamarra Ugle-Hagan’s absence from Bulldogs’ training, the Luke Sayers scandal
Summer’s biggest news story: Donald Trump’s First Week
The Inauguration – thoughts (and Melania’s outfits)
Elon – and the Nazi salute
5 take-home messages from Trump’s First Week back in the Oval Office
What is our greatest fear about Trump Presidency #2
THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking
White Wine - Racine Picpoul de Pinet 2022
Departed Spirits Green Apple Vodka (500ml) 37%
Mountain Culture Status Quo Can 355ml
BSF – brought to us by Red Energy.
BOOK:
Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd
Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst
SCREEN:
Caro on her Best Screen of Summer 2024-5: A Real Pain
Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus
FOOD
Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio
Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake
450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted
3 teaspoons baking powder, sifted
345 g (12 oz/1½2 cups) caster sugar
4 eggs
250 ml (8½ fl oz/1 cup) sunflower oil
1 tablespoon limoncello
1 teaspoon natural vanilla extract
250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing
250 g (9 oz/2 cups) icing (confectioners') sugar, sifted
3 tablespoons mascarpone, at room temperature
2 tablespoons orange juice
100 g (3½ oz) coconut flakes, toasted enough for 8-10
Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper.
Combine the flour, baking powder and caster sugar in a large bowl and mix well.
In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated.
Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray.
To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips.
Transfer to a large plate and top v
with the toasted coconut.
This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving).
SIX QUICK QUESTIONS
Corrie to Caro: Should Grace Tame have worn her anti-Murdoch t-shirt to the Australian of the Year event?
Caro to Corrie: Which anniversary this week struck home
Corrie to Caro: Do you approve of the new Australian Open experience?
Caro to Corrie: If you were tech-savvy, what would you like to invent?
Corrie to Caro: What gets harder as you get older?
Caro to Corrie: Two words, one question: Who’s Back? -
We talk Spanish Wines, thanks to the Prince Wine Store.
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Thanks to the Prince Wine Store, we discuss American alcohol.
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In this episode from 2024, we discussed wines to go with Spring Lamb.
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Join Caro, Corrie, Anna Barry and Myles Thomson for the Cocktail Cabinet, on the day of our 300th episode celebration!
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While Caro and Corrie have a break, listen back to the Cocktail Cabinet - this is from Episode 328.
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: The Prelim Finals Assortment Myles discusses one great drop from Queensland, Adelaide, NSW and Geelong - Show more
