Episodes
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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]
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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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Episodes manquant?
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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
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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
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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]
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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
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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
Email us at [email protected]
Facebook.com/dontshootpod
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Twitter @dontshootpod
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
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ON TODAY’S SHOW:
A Grand Final Review
The Chris Fagan story
Why Caro wouldn’t be surprised if Dean Cox is coaching Sydney in the next couple of years
Bridget Jones Diary 4
Who did Caro liaise with at the AFL Grand Final function?
Email us at [email protected]
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Twitter @dontshootpod
Item 1: Grand Final
- The Brisbane story
- The Chris Fagan story
- The Sydney collapse story
Item 2: Vale Dame Maggie Smith
- Maggie Smith’s acting career
- Her impact on literature: bringing characters to life on the Big Screen
- Some great Maggie quotes
- Some great Maggie roles
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au
This week: The Young Guns Myles discusses next gen mixed dozen
BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app
BOOK: Caro has a book:
SCREEN: Corrie has a Screen: Bank of Dave on Netflix
Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: Corrie has a Recipe: Avocado and Caviar dip
2-3 avocado
White or Brown onion, chopped finely
Twist of lemon juice
Mix it all up with a squeeze of lemon juice and top with caviar
DID YOU SEE THAT? Bridget Jones Diary 4 is coming!
SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app
CORRIE TO CARO: Who did you shamelessly ingratiate yourself with at this year’s Grand Final
CARO TO CORRIE: Which just-released report shocked you
CORRIE TO CARO: What’s the new Spring plant you’ve fallen in love with
CARO TO CORRIE: What Kris Kristofferson movie have you never seen and are now determined to see
CORRIE TO CARO: What’s the latest cost-cutting move implemented by your household
CARO TO CORRIE: What traditional habit of a lifetime are you not prepared to break
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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ON TODAY’S SHOW
- It’s Grand Final week!
- Why Port Adelaide are a watch for Caro
- Changing roles in the media landscape
- Meryl Streep’s powerful comments re: women’s rights in Afghanistan
Email us at [email protected]
Facebook.com/dontshootpod
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Twitter @dontshootpod
Grand Final, Here We Come
- Caro’s Sydney Prelim Finals week
- Grand Final week in Melb
- Brownlow Medal night
- The romance of the (ex-Melb teams) Swans v Lions match-up
- Caro’s tips on who to watch on The Big Day
THE COCKTAIL CABINET – brought to us by Prince Wine Store. Bringing Melburnians the greatest wine in the world. Prince Wine Store dot com dot au.
This week: Which wine to drink while watching the Grand Final on the telly.
BSF brought to us by RED ENERGY.
BOOK: Corrie has a book: Kitchen Sentimental by Annie Smithers (non-fiction)
SCREEN: Corrie and Caro discuss a Screen: Slow Horses (series 4) on Apple TV
FOOD: Caro has a Recipe: Mediterranean baked fish with tomato and fennel
Serves 4
2 large fennel bulbs, thinly sliced (500g) plus the fronds for garnish
5 garlic cloves, thinly sliced
3 tbsp olive oil
2 tsp cumin seeds, toasted and lightly crushed
2 tsp fennel seeds, toasted and lightly crushed
1 tbsp tomato paste
150ml ouzo
600g peeled and chopped plum tomatoes
1 tsp caster sugar
2 tbsp thyme leaves, picked, plus extra for garnish
2 strips of shaved lemon peel
600g fish cut into 4cm chunks
200g sheep’s milk feta, broken into 2cm chunks
60g unsalted butter
1 tsp chilli flakes
2 tsp lemon juice
Salt & pepper
Preheat the oven to 220ºC.
In a large frying pan sauté the fennel and garlic in the olive oil on a medium heat for about 10 minutes or until softened. Add the cumin and fennel seeds and cook for another minute. Stir in the tomato paste and then add the raki or ouzo. Allow this to bubble away for a couple of minutes. Mix in the tomatoes, sugar, half of the thyme, the lemon skin, 1 teaspoon of salt and some black pepper and stir well. Simmer gently until the sauce thickens, 15-20 minutes, adding a little extra water if it goes much thicker than your typical pasta sauce. Taste and add salt and pepper accordingly. Remove from the heat and discard the lemon peel.
Divide the hot sauce evenly between four individual casserole dishes or small pans. Alternatively, use one large dish. Season the sea bass pieces with salt and pepper and dot them inside, skin side down. Arrange over the squid followed by the prawns. Press the feta pieces around the fish so that they are also slightly submerged in the sauce. Finish with the remaining tablespoon of thyme leaves. Place on the top shelf in the oven 8-12 minutes, depending on the size of your dishes, or until the seafood is just cooked, the sauce bubbles nicely and the cheese turns golden.
Just before the casseroles are done, melt the butter in a small frying pan until it starts to foam. Add the chilli and cook until the butter just begins to brown. Pour in the lemon juice, stir and remove from the heat. Spoon this over the hot casseroles as soon as they come out of the oven. Sprinkle with the fennel fronds and serve hot with bread on the side.
DID YOU SEE THAT? Meryl Streep on how a female cat has more rights than women in Afghanistan
SIX QUICK QUESTIONS for Red Energy.
CORRIE TO CARO: What did you do at the MCG on Saturday night that you haven't done for more than a decade
CARO TO CORRIE: Which forthcoming Summer movie are you desperate to see
CORRIE TO CARO: What new book will you take comfort in straight after the grand final
CARO TO CORRIE: What Red Carpet fashion phenomenon have you recently observed
CORRIE TO CARO: While reading about Keith Urban and his forthcoming Aussie tour, what did you suddenly realise
CARO TO CORRIE: What’s your Brownlow Red Carpet fashions 3,2, 1
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ON THIS WEEK’S SHOW
- Footy finals roundup
- The US Presidential debate
- Our thoughts on the Emmy’s
- Is this the way Dusty wants to go out?
- When is it appropriate to toot your horn?
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Item 1: Footy finals roundup
- All the fallout from the weekend of footy
Item 2: The US Presidential debate and why the cats and dogs of Springfield are in hiding
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
BSF brought to us by Red Energy
BOOK: Caro has a book: The Sportswriter by Richard Ford
SCREEN: Caro has a Screen: The Perfect Couple on Netflix
Thank you to Cobram Estate Olive Oil
FOOD: Corrie has a Recipe: From the new Ottolenghi cookbook Comfort: Linguine with miso butter, shitake and spinach
190g dried linguine (or spaghetti)
1tbsp olive oil
10g unsalted butter, fridge-cold, cut into 2cm cubes
1banana shallot, finely chopped (75g)
150g fresh shiitake mushrooms, roughly sliced 3garlic cloves, crushed
50g white miso paste
1tsp light soy sauce
I tbsp Chinkiang black (or malt) vinegar
150g baby spinach leaves salt and black pepper
To serve shichimi togarashi (or chilli flakes) lemon or lime wedges
The butter, miso and cooking water al combine to emulsify and coat the linguine here in the most comforting of al sauces. It's totally creamy without the use of any cream, and is perfect for an easy mid-week supper.
Ingredients note: The suggestion to add togarashi - the Japanese 7-spice mix - feels fusion and works well, but some regular chili flakes and a really (really!) good crack of black pepper works brilliantly too.
Serves 2
Bring a large saucepan with 2litres of water to the boil. Ad 1teaspoon of salt, followed by the pasta, and cook until al dente. Drain, saving 200ml of the cooking water.
Meanwhile, put the oil and 15g of the butter into a large sauté pan and place on a medium-high heat. Add the shallot and cook for about 5minutes, until soft but not taking on any colour. Add the mushrooms, along with a good grind of pepper, and cook for about 7minutes, until the moisture has evaporated and they are starting to brown. Add the garlic, miso, soy sauce and vinegar and stir for about 30 seconds until combined. Add the reserved pasta-cooking water, mxi well and bring to a simmer. Reduce the heat to medium and, keeping the mixture at a good simmer, ad the remaining 85g of butter piece by piece, stirring constantly until the sauce has emulsified and thickened slightly: this should take about 3minutes.
Return the cooked pasta to the pan, toss for 30 seconds, then add the spinach. Toss and turn for a minute, until it has wilted, then serve with a generous shake of shichimi togarashi (or chili flakes and a few extra grinds of pepper) and lemon or lime wedges alongside for squeezing.
DID YOU SEE THAT? We discuss ‘The Apprentice’ – the new film about Donald Trump which has been seen at the Cannes Film Festival
SIX QUICK QUESTIONS for Red Energy
CORRIE TO CARO: Is banning 14-year-olds from social media a pipe dream?
CARO TO CORRIE: Speaking of media, what’s the latest interesting piece of info you’ve discovered about Rupert Murdoch and his family
CORRIE TO CARO: Are you disappointed in Dustin Martin?
CARO TO CORRIE: What’s your Emmys Red Carpet fashions 3,2, 1
CORRIE TO CARO: On what occasion is it ever appropriate to toot?
CARO TO CORRIE: What’s your latest retail whinge
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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ON TODAY’S SHOW
- Live from Red Energy!
- Date night at the footy – Caro and Corrie went to watch the Hawks
- Our wrap of the first week of finals footy
- James Packer and Lachlan Murdoch discussion
- Has Sydney become the cultural capital of Australia?
THANKS TO RED ENERGY - owned by Snowy Hydro, a renewable energy leader.
Email us at [email protected]
Facebook.com/dontshootpod
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Item 1: Footy finals roundup
The stories, the surprises, the worries, the heroes, the ridiculous
Item 2: Australian Story on the ABC 3-part series, first one went to air this week. Making Lachlan Murdoch by journalist and author of ‘Successor: The High Stakes of Lachlan Murdoch. He is also the producer and writer behind the successful podcast Rupert, The Last Murdoch
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson – Search Prince Wine Store dot com dot au. This week: the Iberian Peninsula Mixed Dozen
BOOK: CARO has a book: The Guest By Emma Kline
SCREEN: CORRIE has a Screen: A Spy Among Friends on Britbox
Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: CARO has a Recipe: Thai Red Salmon Curry
DID YOU SEE THAT? CORRIE discusses Melbourne’s theatre history – has Sydney become the cultural capital of Australia without us even noticing?
SIX QUICK QUESTIONS for RED ENERGY - owned by Snowy Hydro, a renewable energy leader.
CORRIE TO CARO: What artistic interview intrigued you this week
CARO TO CORRIE: What artistic announcement intrigued you this week
CORRIE TO CARO: What was it about Bill Shorten's resignation that fascinated you?
CARO TO CORRIE: Which Royal Family member has most surprised you this year?
CORRIE TO CARO: What has most worried you about the Melbourne battle for the new Mayor?
CARO TO CORRIE: What shopping mistake do you keep on making, week after week
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
THANK YOU RED ENERGY FOR HOSTING US
CORRIE TO CLOSE
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ON THIS EPISODE:
- Father’s Day & a weekend without footy
- The fallout with Christian Petracca and Melbourne
- Why are wives and partners often blamed when there’s controversy?
- Caro’s shoutout for her editor of the last 3 decades
Send through feedback [email protected]
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Facebook.com/dontshootpod
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When a man’s in trouble, blame the woman
Unpacking the Christian Petracca story – the impact of his injury on his life, and his fiancé Bella Beischer – and the trip to Noosa
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: A deep-dive into Myles’ Spring Mystery Box
Baron Jacques Cremant de Bourgogne Brut NV
Two Tonne STH Pinot Noir 2023
BSF:
BOOK: Corrie has a book: Cherrywood by Jock Serong
SCREEN: Caro has a Screen –Rebus on SBS ON DEMAND
Thank you to Cobram Estate Olive Oil
FOOD: Corrie has a recipe: Apricot and Almond Cake from the Hamilton and Alexandra College cookbook More Food With Friends
Prep time: 15 minutes
Cooking time: 40 minutes
Serves: 8-10
150g juicy dried apricots
250ml cold water
2 cardamom pods, cracked
200g ground almonds
50g fine polenta
1 teaspoon baking powder, gluten free if required
150g caster sugar
6 large eggs
2 teaspoons lemon juice
1 teaspoon rosewater non stick cooking spray
To decorate
2 teaspoons rosewater or apricot jam
I teaspoon lemon juice
2½ teaspoons finely chopped pistachios
Put the dried apricots together with the cracked cardamom pods and seeds into a small saucepan and cover with the cold water. Bring to the boil and bubble for 10 minutes, checking occasionally that the pan hasn't run out of water.
Remove from the heat and let the apricots cool.
Preheat the oven to 180°C. Grease the sides of cake tin and line the bottom with baking paper.
Remove five dried apricots and tear them in half for later use and make sure you also remove the cardamom husks, but leave the seeds in the pan.
Scrape the remaining apricot mixture into a food processor with the ground almonds, polenta, baking powder, caster sugar and eggs and blitz until well combined.
Open the food processor, scrape down the sides and add two teaspoons of lemon juice and the rosewater and blitz again.
Scrape the mixture into the prepared tin, smooth the top, arrange the apricot halves around the circumference and pop in the oven to bake for 40 minutes. If the cake is browning up at the 30 minute mark, pop some alfoil loosely on the top.
When it is ready, the cake will be coming away from the edges of the tin and a skewer will come out clean when tested.
Place the cake in it's tin on a wire rack. If using apricot jam, just warm it a little to make it easier to spread. Stir in a teaspoon of lemon juice to jam and brush over the surface of the cake.
Sprinkle the chopped pistachios over the top and leave the cake to cool in the tin.
Cook's tip
Store in an airtight container for 5-7 days or in the fridge if the weather is hot. The cake can also be frozen successfully for up to three months
DID YOU SEE THAT? Priscilla, Queen of the Desert has turned 30
SIX QUICK QUESTIONS for Red Energy
CORRIE TO CARO: What Saturday newspaper institution has completely dropped the ball this week
CARO TO CORRIE: Apart from the Harbor, the Opera House, the beaches – and just about everything else we love about Sydney – what else does Sydney do really, really, well
CORRIE TO CARO: What favorite long-term relationship of yours is about to break up and is leaving you bereft
CARO TO CORRIE: What might history show was a turning point in the US 2024 presidential election
CORRIE TO CARO: What was your most fascinating conversation at the all-Australian function last week
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ON THIS WEEK’S SHOW
- Our wrap of the 2024 AFL Home and Away season
- The sad passing of Sam Landsberger
- The challenges school teachers are facing
- The big issues to watch in AFL land over the next few months
- A great asparagus risotto recipe
Email us at [email protected]
Facebook.com/dontshootpod
Instagram @dontshootpod
Twitter @dontshootpod
Dramatic end to the 2024 home-and-away season
- The week started with Tuesday morning’s news of the death of Sam Landsberger
- Caro reflects on Sam, his career and contribution
- When sports journalism loses its finest
- Season 2024:
· the surprises – and which teams shocked and amazed
· the heroes and villains
· the big stories and issues
· AFL HQ performance
· Toward the Finals series
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wines to accompany Spring asparagus
BSF brought to us by Red Energy
BOOK: Caro has a book: Absolutely and Forever by Rose Tremain
SCREEN: Corrie has a Screen – Take My Hand on general cinema release
Thank you to Cobram Estate Olive Oil
FOOD: Corrie has a recipe: Sylvia Fountaine’s Asparagus Risotto via feastingathome.com
DID YOU SEE THAT? CORRIE discusses this article on Mamamia.com.au
'I've been a teacher for 30 years. Now, I'd rather work at McDonalds than step into a classroom again.'
SIX QUICK QUESTIONS for Red Energy
CARO TO CORRIE: What was your big takeaway from last week’s Democratic National Convention in Chicago
CORRIE TO CARO: What AFL stories are going to dominate the off season?
CARO TO CORRIE: What is your secret Sydney pleasure
CORRIE TO CARO: It’s a perennial question of ours, but what is your favourite first sign of Spring?
CARO TO CORRIE: What is your favorite first sign of Spring
CORRIE TO CARO: What was your greatest piece of luck this week
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
Learn more about your ad choices. Visit megaphone.fm/adchoices - Montre plus
