Episodes
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Anna Barry joined us for our Christmas special! And of course, Anna was happy to share with us her famous Turkey Brine recipe.
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Missing episodes?
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Our Christmas special – with Anna Barry, special guest co-host!
How to navigate the next week with decorum, patience & goodwill to all men (and women)
How and where to shop effectively
Where to shop efficiently
Great Gift Ideas
House and table decorations
How to spend Christmas Eve
THE COCKTAIL CABINET
Lilbert Fils Extra Brut
Querciabella Chianti Classico 2021
Von Hovel Saar Riesling Kabinett 2022
BSF
BOOK: Anna: The Venice Hotel by Tess Woods
Caro’s: This Strange Eventful History by Claire Messud
Corrie’s: Our Evenings by Alan Hollinghurst
SCREEN: Anna: The Agency
Caro: Out of Season
Corrie: Black Doves
FOOD:
Anna: poached and marinated prawns
Poached and Marinated Prawns SERVES 4 1 celery stalk, halved crossways 3 black peppercorns 1 shallot, halved and unpeeled 2 marjoram or oregano sprigs 1 fresh bay leaf 2 slices of lemon Sea salt 16 large raw prawns MARINADE 125ml (½ cup) extra virgin olive oil 1 lemon, ½ finely sliced, ½ juiced Handful of parsley leaves, finely chopped Handful of mint leaves, finely chopped ½ long red chilli, seeds removed, sliced Sea salt and black pepper INGREDIENTS METHOD 1 Place the celery, peppercorns, shallot, marjoram or oregano, bay leaf and lemon slices in a large saucepan. 2Cover with 2 litres of cold water and season well with salt. Bring to the boil, then reduce the heat to low and add the prawns. 3Gently poach the prawns for 4-5 minutes or until they are just cooked. Remove the prawns and, when cool enough to handle, peel and devein them, discarding the heads and shells. 4 Transfer the prawns to a shallow bowl and add the marinade ingredients. Stir to coat and set aside to marinate for 15 minutes, before serving at room temperature. Alternatively, make ahead and refrigerate, then bring to room temperature before serving. TIP You can make this dish ahead of time. Just be sure to bring the prawns to room temperature before serving. Plenty of bread to mop up all the delicious marinade is a must.
Caro: Lemon and Ricotta pasta
Fresh Ricotta (in the tub)
Short pasta
1 cup Ricotta into a bowl, mix with 1/3 cup parmesan cheese, 1 garlic clove chopped, olive oil, juice / rind 1 lemon
Drain pasta (with spinach)
Scatter with fresh basil and chilli flakes
Drizzle Cobram Estate Olive Oil on top
Corrie: Tarragon ChickenFrom Julia Busuttil Nishimura’s ‘Good Cooking Every Day’
1 × 1.6-1.8kg chicken, broken down into 6 pieces
sea salt
plain flour, for dusting
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
6 eschalots (French shallots), halved
125ml (½ cup) dry white wine
250ml (1 cup) pure cream
300ml chicken stock
handful of tarragon sprigs
black pepper
METHOD
Preheat the oven to 180C fan-forced
Season the chicken pieces with salt and dust in the flour, shaking off any excess.
Heat half the olive oil and butter in a large, deep ovenproof frypan over a medium-high heat. When the butter is foaming, add the chicken, in batches if needed, and brown for 3 minutes on each side. Remove from the pan.
Wipe the pan clean and add the remaining olive oil and butter. Once the butter is foaming, add the eschalots and a pinch of salt and cook for 4-5 minutes, or until the eschalots are beginning to colour. Deglaze with the wine, scraping the bottom of the pan to lift any brown bits. Cook for 1-2 minutes until reduced, then add the cream, stock and tarragon sprigs. Season with a little salt and pepper. Bring to a simmer and return the chicken, skin-side up, to the pan.
Transfer the pan to the oven and bake for 40-45 minutes or until the chicken is cooked through and the sauce has thickened.
SIX QUICK QUESTIONS
CARO TO ANNA: What’s the best value-for-money gift currently in the Op Shop
ANNA TO CARO: What made you frustrated this week
CARO TO CORRIE: With three weddings under your belt, what are your 3 best tips
CORRIE TO CARO: What made you angry this week
CORRIE TO ANNA: What is your favorite time of the Summer holiday day
ANNA TO CORRIE: What is your favorite time of the Summer holiday day
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2024 BOOKS
(see show notes from full show podcast)
2025 BOOKS
(see show notes from full show podcast)
2024 SCREENS
All Of Us Strangers
Kneecap
Lee
Blitz
The Holdovers
2025 SCREENS
In The Grey
The Amateur
Black Doves
Lockerbie: A Search for Truth
Zero Day
2024 RECIPES
Chimichurri:
3 anchovies
3 small garlic cloves
1 shallot
2 chillis
Half bunch parsley
Full bunch coriander
Zest 1 lemon, juice of half
1 tblspoon capers
1/2 cup olive oil
2tbsp sherry vinegar
Salt
Beef Tomato Carpaccio with Spring Onion and Ginger Salsa
One Pot Pasta with Ricotta and Lemon
Asparagus, Pea & Watercress with Anchovy Cream Dressing:
6 anchovies
2 garlic cloves
1 tablespoon Dijon mustard
Juice of ⅛ lemon (about 50ml)
80ml olive oil
30g Parmigiano Reggiano or Parmesan (½ cup, lightly packed), plus extra to serve 1 bunch asparagus, woody stems snapped off
1 cup peas
Handful watercress or rocket
5 tbl spoon extra virgin olive oil
75g (½ cup) breadcrumbs
To make the anchovy cream, combine the anchovies, garlic, mustard, lemon juice and olive oil in a small food processor on blender. Blitz for a minute or so until the mixture is smooth, creamy, and thick. Add the cheese and blitz again until well combined. Taste, then season with salt and plenty of pepper. If you prefer, you can make this dressing in a mortar and pestle: start by bashing the anchovies and garlic cloves to form a paste, then add the remaining ingredients.
Boil pot of water, season with salt. Blanch asparagus for 2-3 minutes until bright green/just tender. In last 30 seconds, add the peas. Drain & immediately plunge the asparagus & peas into a bowl of iced water. Drain & set aside.
Prepare breadcrumbs, heat 2 tbl spoons olive oil in frying pan over medium heat. Add breadcrumbs, fry, stir regularly until golden brown (3 mins). Remove from pan & drain on kitchen paper.
Assemble: Toss asparagus, peas, & watercress/rocket in a large bowl with a teaspoon of anchovy cream. Spread a generous spoonful of the anchovy cream on the base of a serving platter, then top with the dressed greens.
Scatter over a handful of the breadcrumbs and finish with extra grated cheese. Serve immediately.
Beetroot cured salmon
2025 RECIPES
Chicken thighs with spiced ghee & yoghurt Recipes for a Lifetime of Beautiful Cooking
Almond crumble cake with peach & blackberry Good Cooking Every Day: Simple Recipes. Beautiful Menus. All Year Round
Verana’s Potato Salad https://www.irishexaminer.com/recipes/?c-recipeid=12274
Brown Butter Strawberry Cake:
150g unsalted butter
3 eggs
200g caster sugar
2 teaspoons vanilla extract or vanilla bean paste
200g full-fat plain yoghurt
100g (1 cup) almond meal
200g self-raising flour
½ teaspoon ground cinnamon
good pinch of sea salt
250g strawberries, hulled and halved
Preheat the oven to 180°C fan-forced. Grease a 23 cm round cake tin with butter and sprinkle in some demerara sugar, then shake the tin to coat the base and side and tap out the excess. Set aside.
Melt the butter in a small saucepan over a medium heat and simmer gently until the butter is fragrant and nut brown. Set aside to cool.
Beat the eggs and sugar in the large bowl of a stand mixer fitted with the paddle attachment on a high speed for 7-8 minutes or until pale and voluminous. Add the vanilla and yoghurt and beat to combine. Reduce the speed to low and add the almond meal, flour, cinnamon and salt. Mix until just combined. Pour in the cooled browned butter and mix until just incorporated.
Spoon batter into the tin & smooth the surface. Arrange halved strawberries, cut-side up, on top of the cake batter. Sprinkle on some demerara sugar, bake for 50-55 minutes. Allow to cool in the tin for 15 mins, transfer to a wire rack to cool completely.
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Myles Thomson gives us 5 Christmas Day wines to consider.
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ON THIS EPISODEA show of lists! Categories include: top 5 footy stories, news stories, books, screens, food, giftsEmail us at [email protected] Facebook.com/dontshootpodInstagram @dontshootpodTwitter @dontshootpod Top 5 Footy Stories of 2024 (Caro)Collingwood off field upheavalLongmireHinkley / GinnivanMelbourne / PetraccaFagan / Brisbane Top 5 News Stories of 2024, in no particular order (Corrie)More voters than ever went to the pollsThe Paris Olympic GamesPro-Palestinian protestsThe Royal Family health battlesUS Election THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.The 5 Best Wines for Christmas DayStefano Lubiana NVVon Hovel Saar Riesling Trocken 2022Marchesi Alfieri La Tota Barbera d'Asti 2022 (Screwcap)Stephane Aviron Beaujolais Morgon Cote du Py 2021Curatolo Arini Dolce NVBSF brought to us by Red EnergyBOOK: Caro on her Best Books of 20241. Enter Ghost by Isabella Hamad2. Lola In The Mirror by Trent Dalton3. Wellness by Nathan Hill4. Beesting by Paul Murray 5. The Hazelbourne Ladies Motorcycle and Flying Club by Helen Simonson Corrie Books to read in 20251 Dorothy Parker in Hollywood by Gail Crowther2 ‘Memorial Day by Geraldine Brooks3 The final Two in John Boyne’s Elements series (Water and earth – now Fire and Air)4 Unsettled: A Journey Through Time and Place by Kate Grenville (April)(5 February : Killing Time by Alan Bennett - a brand new story, set in a home for the elderly;a glorious, darkly comic treat. SCREEN: Caro on her Best Screen of 2024All Of Us StrangersKneecapLeeBlitzThe Holdovers Corrie on her Best Screen (to watch) in 2025In The GreyThe AmateurBlack Doves (Netflix)Lockerbie: A Search for Truth (Peacock)Zero Day (Netflix) FOOD Caro on her Best Summer Recipes of 2024ChimichurriBeef Tomato Carpaccio with Spring Onoin and Ginger SalsaOne Pot Pasta with Ricotta and LemonAsparagus, Pea & Watercress with Anchovy Cream DressingBeetroot cured salmonCorrie on her Best Recipes (to cook) in Summer 2025Chicken thighs with spiced ghee and yoghurt from Recipes for a Lifetime of Beautiful CookingAlmond crumble cake with peach and blackberry from Good Cooking Every Day: Simple Recipes. Beautiful Menus. All Year RoundVerana’s Potato Salad https://www.irishexaminer.com/recipes/?c-recipeid=12274Brown Butter Strawberry Cake DID YOU GIVE THAT?Caro and Corrie revel their 5 Top Hostess/Host Gifts for 2024Caro:Home produce (apricot jam)Small baby Christmas CakePot plants (Caro likes a pot of basil most) Cobram Estate Olive OilPerfumes (to fit in your bag) – Estée Lauder does a great pocket perfume Corrie:Homemade shortbreadNapkinsGardeniaPasta from Mediterranean WholesalersMalfy Gin tasting packLearn more about your ad choices. Visit megaphone.fm/adchoices
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Myles Thomson gives us details on the latest Mixed Dozen.
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ON TODAY’S SHOW:
Alan Jones’ fall from grace
The Martha Stewart documentary
Changing AFL media landscape
Saoirse Ronan’s viral clip from The Graham Norton Show
Extra fee for tomato sauce at the pub!?
Email us at [email protected]
Facebook.com/dontshootpod
Instagram @dontshootpod
Twitter @dontshootpod
Blessed are the babysitters. How did we go?
Powerful Men & Powerful Women and the Fall From Grace: How even in crime, it’s a sexist world.
Case studies: Alan Jones and Martha Stewart
Update on charges against Alan Jones and events that led to this moment
How and why for so many years did he survive as a protected species
Martha Stewart doco on Netflix Martha
Update on her corporate crime and 5 months’ prison sentence
How and why did she become a target – why was she not protected species
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson
This week: Summer whites mixed dozen
BSF brought to us by RED ENERGY
BOOK: Caro has a book: the New York Trilogy by Paul Auster
SCREEN: Caro and Corrie review: Last Night on Netflix
Thank you to Cobram Estate Olive Oil
FOOD: Corrie has a recipe: Donna Hay’s Olive And Almond Couscous With Oregano Lamb | Donna Hay
INGREDIENTS
300g lamb backstrap (boneless loin)
olive oil, for brushing
1 tablespoon marjoram or oregano leaves
sea salt and cracked black pepper
olive and almond couscous
1 cup (200g) couscous
1¼ cups (310ml) hot chicken stock
20g butter, softened
¼ cup (40g) sliced green olives
⅓ cup (20g) toasted flaked almonds
METHOD
To make the olive and almond couscous, place the couscous in a bowl, pour over the stock and add the butter. Cover with plastic wrap and stand for 5 minutes or until the stock has been absorbed. Stir through the olives and almonds.
Brush the lamb with oil. Combine the oregano, salt and pepper and press into the lamb. Heat a frying pan over medium-high heat and cook the lamb for 4 minutes each side or until cooked to your liking. Rest the lamb for 3 minutes, then slice.
Place the couscous in bowls and top with the lamb to serve. Serves 2
DID YOU SEE THAT? The changing media landscape in the AFL next year – how will it impact the post-game press conference?
SIX QUICK QUESTIONS for RED ENERGY.
CORRIE TO CARO: What pub surcharge horrified you this week
CARO TO CORRIE: What talk show message caught your eye over the weekend
CORRIE TO CARO: Why are wealthy family feuds such perfect media fodder
CARO TO CORRIE: What Youtube message caught your eye over the weekend
CORRIE TO CARO: What’s your latest cultural example of female revisionism
CARO TO CORRIE: What’s your latest fashion GLT
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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THIS WEEK:
The role of a moderator
Corrie's mini-break
When is the next federal election?
Why don't our current AFL greats want to get into coaching?
Want to get in touch with Caro and Corrie?
Email us at [email protected]
Facebook.com/dontshootpod
Instagram @dontshootpod
Twitter @dontshootpod
TODAY:
The Role of the Moderator
(1) C&C and The Pool
(2) Dolly Alderton in Melbourne and Hugh van Cuylenburg
The Pool and why we loved it
Why moderators/interviewers/hosts matter
The down side of the Celebrity Interviewer
What happened at the Dolly event
Why we love a movie post-screening Q&A
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au - THIS WEEK: Summer wines
BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app
BOOK: Corrie has a book: Theory and Practice by Michelle de Kretser
SCREEN: Caro and Corrie review THE DAY OF THE JACKAL on Binge
FOOD: Caro has a recipe: Martha Stewart Salmon recipe (notes to come)
4 pieces of salmon, skin on
Rub is in salt & pepper (1 tsp each)
Put it on parchment - into the oven on 120 degrees (25-30 minutes)
HERB RELISH:
2 tablespoons capers
1 small shallot (finely chopped)
Juice and rind of 1 lemon
2 tablespoons of Cobram Estate Extra Virgin Olive Oil
Salt and Pepper
A cup of parsley
3/4 cup of any soft herb (dill, mint, chives etc)
Mix in a bowl
Put the Herb relish on top of the salmon
Serve with vegetables of choice (asparagus a suggestion)
DID YOU SEE THAT? When will the next federal election be?
SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app
CARO TO CORRIE: Name just 3 great things about being on a mini break
CORRIE TO CARO: What struck you most about the appointment of the new ABC Radio breakfast team?
CARO TO CORRIE: What most perplexes you about the Prince Andrew-King Charles fall-out
CORRIE TO CARO: Why are you so envious of your daughters this week
CARO TO CORRIE: Which December movie are you excited to see
CORRIE TO CARO: What favourite Melbourne outing did you achieve after some neglect last week
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Myles gives us his recommendations for the week.
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ON THIS EPISODE:
Special guest co-host, Kelli Underwood
Caro asks Kelli about her decision finish with Offsiders
We explore Kelli’s experience as a ground breaking play-by-play commentator of AFL
How the AFLW can improve and evolve
And some topical ‘6 quick questions’
Kelli Underwood joins Caroline Wilson
While Caro is a ground breaker in the industry, Kelli is too – having been the first woman to call AFL on TV for channel 10
Her first experience in a commentary box with 3AW – and the various roles she had
Her addiction to the adrenaline of calling a game of footy
Some of the biggest stories she has broken
Kelli’s decision to finish up with Offsiders
Memorable episodes of Offsiders
Calling AFL games – Rex Hunt planted the seed
The challenges she faced – and her experience with Ch 10 – did 12 games over 2 years but felt like a failure at the end of it – however ABC continued to believe in her and gave her games
Kelli spoke about why she loves seeing females coming through as callers of AFL / AFLW games – Jess Webster, Lauren Bourdin, Jo Wotton
Kelli says she controls the negativity now – the feedback can be so predictable
People have an obsession with people that make mistakes – of course commentators will make mistakes
AFLW – they’re not doing enough – it has come a long way and the quality is improving -but who is in there advocating and innovating with AFLW?
THE DOCKTAIL CABINET, WITH Myles Thomson from the Prince Wine Store
This week, Myles discusses Rosé
BOOK, SCREEN, FOOD (BSF) – for RED ENERGY – Be empowered with the Red Energy mobile app
BOOK: Kelli Underwood reviews ANGE by Vince Rugari
SCREEN: My Old Ass – Kelli saw this at the cinema last week
FOOD: Caro has a recipe: Tomato Curry
ITEM 5 – SIX QUICK QUESTIONS – for RED ENERGY
Caro to Kelli:
1 – Where did you stand on the Lachie Neale / Abbey Holmes post-game kiss?
2 – Did Tom Morris deserve to return to football reporting?
3 – Should Adelaide have re-signed Matthew Nicks?
4 – Should John Longmire move on as Swans’ coach?
5 – Your favourite sports commentator?
6 – Jack Ginnivan or Ken Hinkley – which side are you on?
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ON TODAY’S SHOW
Our thoughts on the US election
The result, the media coverage, what it means going forward
Why are people so keen to get into the Qantas Chairman’s lounge?
Zach Tuohy’s book excerpt re: Brendon Bolton
Derby Day fashion
And a Spring Bruschetta recipe
THE US ELECTION: WHAT JUST HAPPENED?
- How the day unfolded for us
- Media coverage – how did we access? Who did a good job?
- Why did Trump win
- Why did Harris lose
- Biggest fear/biggest relief
- What will shift over the next 4 years
- Does a Trump administration affect Australia
- Any lessons we might learn for forthcoming 2025 federal election
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Myles discusses American wine and
BSF brought to us by Red Energy
BOOK: Corrie has a book: So Late In the Day by Claire Keegan
SCREEN: Caro reviews Blitz
FOOD: CORRIE HAS A RECIPE : Spring Bruschetta by Julia Busuttil Nishimura
350 g fresh shelled peas or frozen baby peas
2 garlic cloves
juice of ½ lemon, plus extra juice and finely grated zest to serve
handful each of mint leaves and parsley leaves
30 g Pecorino Romano, grated, plus extra to serve
80 ml (⅓ cup) extra-virgin olive oil, plus extra for drizzling
sea salt and black pepper
4 slices of sourdough
2 × 100 g buffalo mozzarella balls, roughly torn, at room temperature
8 anchovy fillets in olive oil, drained
Whenever I have friends over, I usually start with something on grilled bread. These bruschetta are great because, if you use frozen peas, they are not just for spring, although eating them in spring does feel very right. The bread can be grilled and the topping made ahead of time, with assembly taking place just before serving.
Blanch the peas until tender, drain and refresh under cold water.
Reserve 50 g (⅓ cup) of the peas and set aside.
Finely grate one of the garlic cloves and place in a food processor with the peas, the lemon juice, mint, parsley and Pecorino Romano.
Process to a fairly smooth mixture, scraping the side of the bowl if needed. Stream in the olive oil, process again to combine and season to taste. Transfer to a bowl and mix in the reserved peas. Set aside.
Grill both sides of the bread on a grill plate until golden and slightly charred on both sides. Halve the remaining garlic clove and rub one side of the grilled bread with the cut side of the garlic. Place the bread on a serving plate and drizzle with some extra olive oil. Top with some mozzarella, follow with a spoonful of the pea mixture and finish by draping over an anchovy fillet. Top with some lemon zest and extra lemon juice, another drizzle of olive oil, a scattering of extra Pecorino Romano and season with salt and pepper. Cut each slice in half to serve as a snack.
SERVES 8
DID YOU SEE THAT? A new term for airports – ‘Gate-Lice’
SIX QUICK QUESTIONS for Red Energy
CARO TO CORRIE: What sporting story never ceases to surprise you
CORRIE TO CARO: Which excerpt from a recently-retired footballer’s memoir raised your eyebrows
CARO TO CORRIE: Can you give us your 3.2.1 Derby and Cup Day fashions
CORRIE TO CARO: What’s so special about the Qantas Chairman’s Lounge
CARO TO CORRIE: Which phone number did you not expect to call this week
CORRIE TO CARO: Over the weekend, where did you go on a surprise date
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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Heat the recommendations from Myles Thomson from the Prince Wine Store.
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We get the best recommendations for the week thanks to Prince Wine Store.
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ON THIS WEEK’S EPISODE
Special guest, John Silvester (Sly of the Underworld)
True crime, crime drama and books
We discuss Jack Ginnivan
The US Election
Miles’ Derby Weekend Sparkling recommendations
Email us at [email protected]
Facebook.com/dontshootpod
Instagram @dontshootpod
Twitter @dontshootpod
Interview with John – his new book Dark City: True Stories of Crimes, Cock-Ups, Crooks and Cops (Pan Macmllan $36.99)
-The book’s premise
- Dark City is the second riotous collection of stories from 'Sly of the Underworld'. How did Naked City – the first in the series – fare? Feedback from readers? Cops? Crims?
- What’s your biggest crime story / longest/most distressing to cover
- Written/co-authored more than 30 books, including Naked City, and the Chopper and Underbelly series, later adapted to film and television.How did the Underbelly series come about?
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au. This week: Myles discusses Derby Weekend Sparkling
BSF brought to us by RED ENERGY – Be empowered with the Red Energy mobile app
BOOK: Caro has a book: Death at the Sign of the Rook by Kate Atkinson
SCREEN: Caro reviews Lee
Thank you to Cobram Estate Olive Oil.
FOOD: SLY has a Recipe: Cedar Planked Salmon Marinade
The salmon marinade keeps the fish moist while adding tons savory flavor:
Soy sauce
Vegetable oil
Rice vinegar
Sesame oil
Green onions
Fresh ginger
Minced garlic
How to Cook Salmon On a Cedar Plank
Here's a brief overview of what you can expect when you make cedar plank salmon:
Soak the cedar planks.
Make the marinade.
Grill the planks until they start to smoke and crackle.
Place the salmon on the planks, close the grill, and grill until the salmon is flaky.
How Long to Cook Salmon On a Cedar Plank
Salmon cooked on soaked cedar planks on a grill preheated to medium leat should flake perfectly with a fork after about 20 minutes. Don't forget hat the fish will continue to cook after it is removed from the heat
SIX QUICK QUESTIONS for Red Energy. owned by Snowy Hydro, a renewable energy leader.
CORRIE TO JOHN: Should former chief police commissioners stay out of current affairs
CARO TO CORRIE: Should former presidents stay out of current election campaigns
CARO TO JOHN: Where do you stand on Jack Ginnivan
CORRIE TO CARO: What’s the one thing you miss most about being a kid
CARO TO JOHN: What’s your favorite TV crime drama
CORRIE TO CARO: Who is your favorite crime novelist
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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Heat the best recommendations thanks to the Prince Wine Store.
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ON THIS WEEK’S SHOW:
The GWS dress up story
The New York Times Top 100 books of 21st century
The US election
Lidia Thorpe’s interruption to the King’s reception
Email us at [email protected]
Facebook.com/dontshootpod
Instagram @dontshootpod
Twitter @dontshootpod
ALL DRESSED UP
- Greater Western Sydney and the costume party debacle – Caro to explain
- Other fancy dress misdemeanours ie Prince Harry as a Nazi, Paris Hilton in a Native American outfit
- With Halloween next week, how do we feel about dress-ups
- Our own great fancy dress moments
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles discusses Spring Mixed Dozen
BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.
BOOK: Corrie has a book: Stone Yard Devotional by Charlotte Wood
SCREEN: Caro reviews Disclaimer on Apple TV
Thank you to Cobram Estate Olive Oil
FOOD: Caro has a Recipe:
Asparagus and creme fraiche vol-au-vents
Ingredients (8)
2 x 4-pack store-bought vol-au-vent pastry shells
1 tbs extra virgin olive oil
2 bunches asparagus, trimmed and cut into 3cm pieces
3 garlic cloves, finely chopped
170g creme fraiche
Finely grated zest of 2 lemons
1/2 cup (40g) finely grated pecorino, plus extra to serve
Chervil leaves, to serve
Method
1. Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
2. Place pastry shells on prepared tray. Bake in oven for 5-8 minutes or according to packet instructions.
3. Meanwhile, place oil in a medium frypan over medium heat. Add asparagus and garlic. Cook, stirring occasionally, for 4-5 minutes or until the asparagus is bright green and just tender. Remove the pan from the heat and stir through creme fraiche, zest and pecorino until well combined and pecorino begins to melts. Season with salt flakes and black pepper.
4. Spoon the asparagus filling into the warm tart shells. Serve topped with chervil and extra pecorino.
DID YOU SEE THAT? The best 100 books of the 21st century, according to the New York Times
SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader.
CORRIE TO CARO: What was the strangest headline you saw over the weekend
CARO TO CORRIE: What car moment really got up your goat this week
CORRIE TO CARO: How do you feel about Independent Senator Lidia Thorpe interrupting King Charles’ Canberra reception this week by shouting out “you are not our king” and “this is not your land
CARO TO CORRIE: What surprised you in the Q and A section of former UK MP Rory Stewart’s Melbourne appearance this week
CORRIE TO CARO: What moment of nature filled you with joy over the past week
CARO TO CORRIE: Two weeks to go, who do you think will win the US presidential election
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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We discuss the recommendations from the Prince Wine Store.
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ON THIS EPISODE
King Charles’ visit to Australia
Why kitchens are our world
A frustration with Wordle
Heartwarming moments
KITCHEN CONFIDENTIAL
Or, why kitchens are our world, especially at this time of year
Although we love winter cooking, Spring and Summer are big for both of us in terms of cooking, feasting, having people around the table, Christmas, Summer entertaining etc
What tips have we learned after all these years ie how NOT to spend an entire beautiful beach day in the kitchen
Introducing Virginia Trioli’s book A Bit On The Side: Reflections On What Makes Life Delicious. Corrie discusses last night’s event and some take homes from Virginia
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au
This week: Myles discusses a white to go with Spring asparagus and a red to go with Spring Lamb
Racine Picpoul De Pinet
BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app
BOOK: Caro has a book: We Solve Murders by Richard Osman
SCREEN: Corrie reviews Lonely Planet on Netflix
Thank you to Cobram Estate Olive Oil
FOOD: Corrie has a Recipe: Fennel and Zucchini Salad with Preserved Lemon Dressing by Yotam Ottolenghi
Ingredients
20g mint leaves, roughly chopped
20g dill, roughly chopped
25g chives, roughly cut into 2cm lengths
75ml olive oil
2 large (750g) fennel bulbs, trimmed, halved lengthways and finely shaved on a mandolin or by hand
2 (420g) courgettes, trimmed and finely shaved on a mandolin or by hand
1 tbsp lemon juice
1½ tsp fennel seeds, toasted and roughly crushed with a pestle and mortar
1½ tsp pink peppercorns, roughly crushed with a pestle and mortar
salt and black pepper
For the preserved lemon dressing:
40g preserved lemon (1-2 lemons), pips discarded and flesh and skin roughly chopped (35g)
½ (20g) small shallot, roughly chopped
1 garlic clove, crushed
2½ tbsp olive oil
METHOD:
Make the dressing by putting the preserved lemon, shallot, garlic and lemon juice into the small bowl of a food processor and blitzing until finely chopped. With the machine running, gradually add the oil and blitz for 1–2 minutes more, until completely smooth. Transfer to a small bowl.
Put all the herbs, 4 tablespoons of oil and a pinch each of salt and pepper into the food processor and pulse to finely chop. Add the fennel, courgette, lemon juice, ⅔ teaspoon of salt and a good grind of pepper to a large bowl and mix well to combine. Set aside for 5 minutes to soften, then add the herb mixture and toss together well.
Transfer half the salad to a large plate, and spoon over half the dressing and half the fennel seeds and pink peppercorns. Repeat once more, drizzle with the last tablespoon of oil and serve right away.
DID YOU SEE THAT? We discuss King Charles’ upcoming trip to Australia
SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app
CORRIE TO CARO: What mother-daughter moment touched your heart this week
CARO TO CORRIE: What mother-daughter moment touched your heart this week
CORRIE TO CARO: In this week of local council elections what has most ground your gears
CARO TO CORRIE: What’s your latest Wordle whinge
CORRIE TO CARO: What email came out of the blue this week and shocked and devastated you?
CARO TO CORRIE: What’s the latest on the musical public toilet’s hit parade
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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ON TODAY’S SHOW:
The challenges with Daylight Savings
Can Girl Power win elections?
How did Caro cope without Football?
Corrie’s long-term crush
Why Caro is proud of Melbournians
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Item 1: What Time/Day/Week Is It?
Daylight saving, how we coped with the change
The challenges of Australia having different time zones
The challenges of Australia having different school and public holidays
Item 2: Can Girl Power win elections
Liz Cheney, former Republican senator, last week endorsed Democratic VP Kamala Harris for president of the US. Confusing times in the US
The impact of Girl Power. How women are making a difference
Is gender balance still a thing
Any lessons for the forthcoming 2025 Australian election ie Bring Out Your Women!
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au – This week: Myles discusses rum
BSF brought to us by RED ENERGY. Owned by Snowy Hydro, a renewable energy leader.
BOOK: Caro has a book: Agatha Christie
SCREEN: Corrie and Caro discuss Night Sleeper on Stan ….and other rail thrillers we love
FOOD: Corrie has a Recipe: Prosciutto Wraps
24 baby green beans, topped and tailed
Micro salad leaves or wild rocket, chopped
3 tablespoons toasted pine nuts
3 tablespoons grated parmigiano reggiano
1-2 tablespoons extra virgin olive oil
Juice of one large lemon
12 thin slices prosciutto
DRESSING:
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
Pinch of dried chilli flakes
1 teaspoon chopped garlic
1-2 tablespoons chopped parsley
Put dressing ingredients in a bowl and whisk.
Place beans in a bowl, cover with boiling water , leave for 1 min then drain with cold water
Combine beans, leaves nuts and parmesan, Drizzle with olive oil and lemon juice, season. Lay out prosciutto slices put a handful of bean mix on each slice then roll up. Drizzle with dressing just before serving.
This will make 12-24 roll-ups, depending on how much prosciutto you use for each parcel.
DID YOU SEE THAT? Coverage of October 7 –
Mark Leibler’s article in the Weekend Australian
Josh Fydenberg’s article in the Weekend Australian
George Brandis’s article in The Age
SIX QUICK QUESTIONS
CORRIE TO CARO: How did you cope with your first weekend without footy
CARO TO CORRIE: Which long-time Crush continues to be your long-time Crush
CORRIE TO CARO: What recent survey has nenewed your faith in Victoria
CARO TO CORRIE: Whose newly-released memoir will you NOT be reading
CORRIE TO CARO: What is your most irritating kitchen chore
CARO TO CORRIE: What most irritating kitchen chore did you tackle on the weekend
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
Learn more about your ad choices. Visit megaphone.fm/adchoices - Show more
