Episódios
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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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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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Estão a faltar episódios?
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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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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
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]
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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
Learn more about your ad choices. Visit megaphone.fm/adchoices -
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?
Email us at [email protected]
Facebook.com/dontshootpod
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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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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
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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
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ON TODAY’S SHOW:
- The wither of Australian free-to-air TV
- The challenges the alcohol and hospitality industries are facing
- Bernard Tomic’s latest indiscretion
- Our wrap of the Logies
- Why we are looking forward to the John Farnham documentary
If you have feedback, comments or suggestions, email us:
[email protected]
Wither Australian free-to-air TV?
Despite the joy and upbeat Logies awards night, our broadcasters are at the crossroads of either keeping a steady course and risking further plummeting of audience numbers OR they redefine their organisations, their offering, their branding - and try something new
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Unpacking the Distributor Tasting cocktail cabinet
BSF brought to us by Red Energy
BOOK: Corrie has a book: Broccoli and Other Love Stories By Paulette Whitney
SCREEN: Caro has a Screen – Presumed Innocent
Thank you to Cobram Estate Olive Oil
FOOD: Caro has a recipe: Beef tagliata - Italian recipes by GialloZafferano
Ingredients:
Entrecôte 28 oz (800 g) - (sirloin)
Arugula ¾ cup (100 g)
Cherry tomatoes ¾ cup (100 g)
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Method:
To prepare sliced beef tagliata with arugula and cherry tomatoes, make sure to take the piece of entrecôte out of the fridge at least one hour before cooking, as the meat must not be cooked cold. Wash and dry the arugula well. Then wash and cut the tomatoes in half
1. Move on to the meat: remove the fat (if present) from the surface 2, then divide the piece of meat into slices about 1 ½” (4 cm) thick 3. Heat the grill and let it warm up nice and hot. When the grill is hot, lay a piece (or maximum two) of meat 4, then reduce the heat, to medium-high and cook for about 3 minutes on that side. Then you can turn the meat with tongs (do not use a fork, so as not to pierce it and let the juices come out) and cook for another 3-4 minutes 5. To ensure that the cooking is rare, you can use a kitchen thermometer 6: when the core temperature is around 125-129° F (52-54° C), the meat is ready. Take it off the grill and leave it on the cutting board for a minute to let it rest and retain its juices 7 (if you have to leave it longer, cover it with aluminum foil). Then cut crosswise to obtain several slices with a sharp non-serrated knife 8. Arrange a bed of arugula on a serving plate, the beef tagliata, and some tomatoes 9. A drizzle of oil, flakes of salt (or coarse salt) and freshly ground pepper. and your sliced beef tagliata with arugula and cherry tomatoes is ready to be served!
DID YOU SEE THAT? Bernard Tomic’s latest indiscretion
SIX QUICK QUESTIONS
CARO TO CORRIE: What TV show deserved a Logie in 2024
CORRIE TO CARO: What was the Australian television game changer at the 2024c Logies
CARO TO CORRIE: What new movie are you desperate to see
CORRIE TO CARO: What 2024 award-winning show are you now desperate to see
CARO TO CORRIE: What 2024 award-winning show are you still keen to avoid
CORRIE TO CARO: What schmaltzy Logies moment was completely justified
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
CARO TO CLOSE
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ON TODAY’S SHOW:
Caro returns! We hear all about her trip
All the sports news – Dusty, Olympics & Hawthorn’s rise
The impact Kamala Harris is having on the youth vote
Monday’s Four Corner’s report re: Channel 7
Caro’s trip
Highlights
Lowlights
New travel tips/observations
What does not improve when you travel
Watching the Olympics from Over There
Following the footy from over there
Topsy-turvey Top 8
Biggest surprise/s – which story raised your eyebrows
Dusty retirement - thoughts
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wines from Brittany
(Notes to come)
BOOK: Caro has a book: The First Friend by Malcolm Knox
SCREEN: Caro has a Screen – The Ministry of Ungentlemanly Warfare
Thank you to Cobram Estate Olive Oil.
FOOD: Corrie has a recipe: Joe’s BBQ Portuguese Prawns
(Recipe to come)
DID YOU SEE THAT? Corrie discusses the USA election & Kamala Harris’s impact on the youth vote
SIX QUICK QUESTIONS for Red Energy
CORRIE TO CARO: What surprised you about Monday’s Four Corners report on bad behaviour at Channel 7
CARO TO CORRIE: What surprised you about Monday’s Four Corners report on bad behaviour at Channel 7
CORRIE TO CARO: What was your most problematic overseas purchase
CARO TO CORRIE: What do you wish you’d purchased for your weekend in Byron Bay
CORRIE TO CARO: What were 3 great things about the Margate Soul Festival
CARO TO CORRIE: What were 3 great things about the Byron Writers Festival
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
Learn more about your ad choices. Visit megaphone.fm/adchoices -
ON THIS EPISODE
- Corrie is joined by Anna Barry and Jake Niall in studio
- Dustin Martin’s retirement
- The Hawthorn racism investigation and court hearing
- Our favourite moments so far from the Paris Olympic Games
- The most consequential AFL/VFL match in history
- The one person in football Jake Niall would like to interview
For feedback and correspondence:
Email: [email protected]
Instagram: @dontshootpod
Twitter: @dontshootpod
Facebook: www.facebook.com/dontshootpod
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week’s recommendations:
Warres LBV 2009 Port
BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.
BOOK: Anna has a book: Caledonian Road by Andrew O’Hagan
SCREEN: Jake has a Screen – 1970: The Final Story
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: Anna has a recipe: Nigella’s Whole Chicken Roasted In a Pot
DID YOU SEE THAT? Simone Biles’ GOAT status
SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.
CORRIE TO JAKE: What is the show you described the other day as “just about the best thing I’ve seen on Netflix”
CORRIE TO ANNA: Which international star are you hoping to see in October
ANNA TO JAKE: If you could interview one AFL or VFL footballer, who would it be
CORRIE TO ANNA: If you could go back to one place in Ireland, where would it be
ANNA TO CORRIE: If you could have one session at the pub with a 20th Century writer who is no longer with us, who would it be
CORRIE TO JAKE: If you weren’t a footy writer, which other job in a newspaper office would you like to do
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
Learn more about your ad choices. Visit megaphone.fm/adchoices -
Gabrielle Poy from the Prince Wine Store joins us in studio to discuss French Reds and the French 75.
Learn more about your ad choices. Visit megaphone.fm/adchoices -
ON TODAY’S SHOW- Special guest, Steve Perkin, joining Corrie this week!- Steve speaks about his career in journalism & as the producer of the Footy Show during its heyday- The journey of retirement- Reflecting on the Hawthorn Footy Club- Olympics highlights- Childhood memoriesIf you have feedback, email us at [email protected] COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.Search Prince Wine Store dot com dot auGabriel Poy joins us to discuss:The French 75 – Gin, sugar syrup and lemonDomaine Font De Courtedune Cotes Du Rhone Village 2022Domaine Font De Couredune Chateauneuf Du Pape 2021BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.BOOK: Steve has a book: James Patterson’s Alex Cross novelsSCREEN: Corrie has a Screen – Find Me Falling with Harry Connick Junior on NetflixThank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern VictoriaFOOD: Steve has a recipe: Maple, chilli and cumin lamb shanksSERVES 8 PREP AND COOK TIME 2 HOURS 30 MINUTES1 tablespoon extra virgin olive oil8 (1.6kg) trimmed lamb shanks1 (200g) large onion, chopped coarsely 3 cloves garlic, chopped1 tablespoon cumin seeds2 ½ cups (625ml) chicken stock⅓ cup (80ml) pure maple syrup 3 teaspoons dried chilli flakes2 x 400g cans chickpeas, drained, rinsed 1 bunch (750g) silver beet, stalks removed, torn ALMOND AND PEPITA SPRINKLE 2 teaspoons extra virgin olive oil ⅓ cup (65g) pepitas (pumpkin seed kernels) ¼ cup (40g) natural flaked almonds 1 Preheat oven to 200°C (180°C fan-forced). 2 Heat oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish over high heat. Cook lamb, in two batches, turning, for 10 minutes or until browned all over; transfer each batch to a large heatproof bowl.3 Discard any excess oil from dish; reduce heat to low. Add onion, garlic and cumin seeds; cook, stirring, for 5 minutes or until onion softens. Combine stock, maple syrup and chilli flakes in a large jug; add to dish, then bring to the boil. Return lamb and any juices to dish. Cover surface of lamb mixture with baking paper cut to fit; cover with a tight-fitting lid. Transfer to oven; cook for 1 hour. Turn lamb, swapping bottom shanks to top. Return to oven; cook, covered, for a further 1 hour or until lamb is tender.4 ALMOND AND PEPITA SPRINKLE Heat oil in a small frying pan over high heat. Add pepitas and almonds; cook, stirring, for 4 minutes or until golden. Season to taste. (Makes about ½ cup.)5 Remove lamb from dish. Place dish on stove top over low heat; add chickpeas and silver beet and bring to a simmer over medium-high heat. Simmer, stirring, for 3 minutes or until silver beet just wilts. Return lamb to dish to warm through.6 Serve half the lamb shank mixture topped with half the Sprinkle mixture. Transfer remaining mixtures to separate airtight containers; cool, then store.Article Name: Maple, chilli and cumin lamb shanksPublication: The Australian Women's WeeklySIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.CORRIE TO STEVE: You have written and had published non-fiction books – successfully – and you have two unpublished novels in your bottom drawer. Which genre is more difficult to writeSTEVE TO CORRIE: If you were going to write a book, what would it be aboutCORRIE TO STEVE: Why do you spend a lot of time looking at real estate in other placesSTEVE TO CORRIE: What was your Olympics Opening Ceremony highlight and lowlightCORRIE TO STEVE: In our childhood, what was the most annoying thing I ever did to youSTEVE TO CORRIE: In our childhood, what was the meanest thing I ever did to youThank you Red Energy, Prince Winestore and Cobram Olive Oil.Learn more about your ad choices. Visit megaphone.fm/adchoices
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ON THIS EPISODE:
- Caro joins us from the UK
- The attempted assassination of Donald Trump
- A special recipe from Caro’s daughter, Clementine
- Rookie travel errors from both Caro and Corrie
- Great British Films
Item 1:
International Travel: Caro in the UK
Item 2: International News
- The attempted assassination on Saturday of Donald Trump at a Republican rally in Butler, Pennsylvania has had a seismic impact on the 2024 US
BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.
BOOK: Corrie and Caro have a Book: The Hazlebourne Ladies Motorcycle and Flying Club by Helen Simonson
SCREEN: Corrie has a Screen - Brats s documentary on Disney +
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: Chimichurri recipe
Clementine's Chimichurri INGREDIENTS, which makes enough for 8:
- 3 anchovies
- 3 small garlic cloves
- 1 shallot
- 2 green or red chillis
- Half bunch parsley
- Full bunch coriander
- Zest if 1 lemon, juice of half
- 1 tablespoon capers
- 1/2 cup of olive oil
- 2tbsp sherry vinegar
- Sea salt
(Caro served this with a Tomahawk Steak)
DID YOU SEE THAT? The Thursday Murder Club will be made into a movie
SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.
CORRIE TO CARO: What has struck you most about the change in art exhibiting since you lived in London four decades ago
CARO TO CORRIE: What struck you most about travelling with little kids since you first did it three decades ago
CORRIE TO CARO: What was your biggest travel rookie error this time around
CARO TO CORRIE: What was your biggest travel error for a week away on a tropical island
CORRIE TO CARO: What has struck you most about the UK this time around
CARO TO CORRIE: What revelation by Sir Kier Starmer surprised you
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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ON TODAY’S SHOW
- Mike Sheahan co-hosting in Corrie’s absence
- Caro reflects on the treatment of Julia Gillard
- How have we rated Andrew Dillon’s first season as AFL CEO?
- A self-help book recommendation from Mike Sheahan
- The one person Mike would like to interview
RED ENERGY. OWNED BY SNOWY HYDRO, A RENEWABLE ENERGY LEADER.
What does Mike miss most in the media?
Why the Julia Gillard play made Caroline Wilson ‘angry and ashamed’
- Looking back at a period of time which reflects poorly on the way Julia Gillard was treated
Andrew Dillon’s comments on the umpires
- Mike didn’t like it – but why did the CEO make those comments?
- Either the standard previously was terrible, or it’s an ill-considered judgement
Laura Kane’s responsibility at AFL House
Mike discussed Andrew Dillon’s first season as the AFL CEO
Mike’s stint at the AFL – Caro says it was a ‘horrible time’ and Mike ‘went to the dark side’
Myles Thomson for The Cocktail Cabinet, thanks to the Prince Wine Store
Tour De France Mixed Dozen - $280
We’ve pick 3 from the mixed dozen for Myles to discuss
Trenel Macon Villages 2022 – Stage 5
La Ficelle – Stage 11
Cote Lavande – Stage 15
BSF - Book, Screen and Food – thanks to Red Energy.
Book: Mike Sheahan read ‘Letting Go’ by David Hawkins
Screen: Caro saw ‘The Bike Riders’
Mike saw a documentary on Michael Mosley – ‘Remembering Dr Michael Mosley’
Food, for Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria:
Salmon & prawn pie in a pan | Jamie Oliver recipes
Ingredients
olive oil
1 x 270g pack of filo pastry
smoked paprika
100 g couscous
800 g ripe mixed-colour tomatoes
2 x 130g salmon fillets, skin off, pin-boned , from sustainable sources
165 g raw peeled king prawns , from sustainable sources
2 lemons
1 bunch of dill (20g)
Method
1. Preheat the oven to 180°C/350°F/gas 4.
2. Brush a 30cm non-stick ovenproof frying pan with olive oil and layer in three sheets of filo. Brush with oil again and dust from a height with paprika. Layer in the remaining sheets, leaving a good overhang. Brush with oil again, then sprinkle in the couscous.
3. Finely slice the tomatoes and layer half into the pan, then season with a small pinch of sea salt and black pepper. Slice each salmon fillet into three lengthways and arrange on top, then scatter over the prawns.
4. Finely grate over the lemon zest. Finely chop and scatter over the dill, layer over the remaining tomatoes and drizzle with 1 tablespoon of oil. Add another small pinch of salt and pepper, then fold in the overhanging filo to cover, scrunching it as you go.
5. Brush with a little more oil, squeeze over the lemon juice and dust with more paprika.
6. Place over a high heat on the hob until it starts to sizzle – about 4 minutes – then bake for 30 minutes, or until golden and cooked through. Nice served with a dollop of yoghurt and a seasonal salad.
DID YOU SEE THAT? Gideon Haigh’s takedown of Gillon McLachlan for his new role at TAB
Morphed into a chat about Kane Cornes – Mike says he is a star
6 QUICK QUESTIONS
Caro to Mike: Which article about Barry Hall do you regret writing?
Mike to Caro: What did Caro learn at dinner with Ross Lyon during the week?
Caro to Mike: How did Melbourne handle Christian Petracca’s injury on King’s Birthday
Mike to Caro: You are so busy during footy season, how do you cope with the load and do you have plans to ever finish up?
Caro to Mike: Who would your number one Open Mike target be?
Mike to Caro: Do you think Michael Voss’s success at Carlton will change the way we view former coaches and if they could get another job?
Thanks to Red Energy, Cobram Estate Olive Oil and the Prince Wine Store.
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THIS WEEK:Two big international news stories – The US Presidential debate & the release of Julian AssangeThe new Midnight Oil documentaryWinter wines with Myles ThomsonWhere do Tupperware lids go!?Why Caro wants the Swans to win the premiership Item 1: International News Moment #1: The US Presidential DebateItem 2: International News Moment #2: Julian Assange released from UK prison after 5 years incarcerationTHE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot auThis week: A Summer cocktail and a Winter wineMichael Hall Barossa Valley Roussanne 2021Zind Humbrecht Zind 2020BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader.BOOK: Corrie has a Book: All Fours by Miranda JulySCREEN: Corrie and Caro have a Screen: La Casa Spanish Film FestThank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern VictoriaFOOD: Caro has a recipe: CIDER-BRAISED PORK SHOULDER WITH APPLES & ONIONSI have used alcoholic apple cider here; it will also work with a dry non-alcoholic apple cider.1¼ tablespoons salt2-2.5kg pork shoulder, bone in, skin removed1 tablespoon olive oil375ml apple cider (1 can)500ml chicken stock2 tablespoons Dijon mustard8 garlic cloves, smashed (leave skins on)¼ bunch thyme sprigs (about 8 sprigs)Freshly cracked black pepper 2 red onions, cut into 10 wedges2 Granny Smith apples, peeled, cut into 8 wedgesPreheat oven to 160C (150C fan-forced).Season pork with 1 tablespoon of salt. Heat olive oil in a large casserole dish with a lid over medium heat. Add the pork shoulder, fat side down, and allow it to brown undisturbed for about 5 minutes until caramelised. Turn the pork over and repeat, ensuring all sides get caramelised. Use tongs to prop the pork against the side of the pan to brown the sides.Once browned, turn the shoulder fat side up. Pour in the apple cider and chicken stock.Add mustard, garlic and thyme, and season with salt and black pepper. Bring to a boil, then turn off the heat.Cover pork shoulder loosely with baking paper - this will help keep things nice and tender - and put the lid on (or move to a baking dish and double cover with foil). Place in the oven and cook for 3 hours.Carefully remove from the oven and arrange onion and apple wedges around the pork shoulder. Cover and return to the oven for another 30 minutes. At this stage the meat should be falling apart, and the apples and onions tender. Remove from the oven, spoon over the juices and let it rest for 20 minutes before serving. Remove any garlic skins. Taste and adjust seasoning if needed.Serve pork spooned over mashed potato with plenty of braising liquid. I like to serve it with a dollop of hot English mustard and steamed greens. Serves 6 DID YOU SEE THAT? The Hardest Line – the new documentary about Midnight Oil, Caro says it cannot be missed! SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader.CORRIE TO CARO: What made you grumpy this weekCARO TO CORRIE: What made you grumpy this weekCORRIE TO CARO: Why do you want the Swans to win the flagCARO TO CORRIE: Which childhood pleasure did you revisit on the weekendCORRIE TO CARO: What long-standing vow are you breaking this weekCARO TO CORRIE: What lifelong mystery remains a mysteryThank you Red Energy, Prince Winestore and Cobram Olive OilLearn more about your ad choices. Visit megaphone.fm/adchoices
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Myles Thomson has a wonderful Brandy Alexander recipe for us.
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