Join Caro and Corrie for Ep 193Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss;Life in Amsterdam Part 2The ending of Lockdown in Melbourne - what's everyone booking?The anxiety about getting out and aboutThe Man Who Died Twice by Richard OsmanThe Chestnut Man and Bordertown on NetflixWorth with Michael KeatonGreen Cannelini and Tahini from Ottolenghi's new Test Kitchen book (see recipe below)The Queen being told to lay off the daily drinksIn the Cocktail Cabinet for Prince Wine Store, Myles has a great Mixed Spring Dozen for us which includes Andie Bondar from McLaren Vale and Gentle Folk.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Green Cannellini and Tahini from the Test Kitchen by Yottam Ottolenghi1 round white or brown pita roughly torn into 2-3cm pieces1 tbsp za’tar 75ml of olive oil3 tins of cannellini beans – drained30 g of parsley roughly chopped30g of fresh coriander, roughly chopped30g chives, roughly chopped1 and a ¼ tsp cumin seeds, toasted and roughly crushed with a pestle and mortar1 garlic clove, crushed2 and ½ tbsp lemon juiceSalt and black pepperTahini Sauce80g tahini1 and ½ tbsp lemon juice1 garlic clove, crushedChilli Oil2 and a ½ tbsp olive oil½ tsp chilli flakes½ tsp paprika1. Preheat the oven to 180 C fan forced. Toss the pita with the za’tar, 2 tablespoons of oil, ¼ teaspoon of salt and a good grind of pepper and spread on a medium, parchment lined baking tray. Bake for 12 minutes tossing halfway, or until golden and crispy. Set aside to cool.2. Set aside 100g of the beans in a medium bowl. Put the remaining beans, 600ml of water and 1 teaspoon of salt into a medium saucepan on a medium high heat. Bring to the boil, then simmer for 15 minutes, or until beans are nicely softened and warmed through. Keep warm on a low heat until ready to serve.3. Make the tahini sauce by whisking together all of the ingredients with 70ml of water and ¼ teaspoon of salt in a medium bowl, until smooth and pourable. It will thicken as it sits.4. Make the chilli oil by putting the oil and chilli flakes into a small frying pan and placing on a medium heat. Cook for 4 minutes then add the paprika and remove the pan from the heat. Set aside.5. Put he reserved 100g of beans into a food processor along with the herbs, cumin, garlic, lemon juice, the remaining tablespoons of oil, ½ teaspoon of salt and a good grind of pepper. Blitz until smooth, then transfer to a large mixing bowl.6. Drain the warm beans in a sieve, set over a bowl, then add them and 100ml of their cooking liquid to the herb mixture, mixing well to combine. You want the beans to be well coated and for the mixture to be saucy (but not overly wet), so adda couple tablespoons more oil to the cooking liquid if you wish (discarding the remainder).7. Transfer to a large, lipped platter and drizzle over half the tahini sauce and all the chilli oil. Sprinkle it with half the pita and serve warm, with the extra tahini and pita alongside.

Don't Shoot The Messenger

Ep 193 - That Incredible Feeling of the Training Wheels Coming Off

Join Caro and Corrie for Ep 192.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week in the show we discuss;Caro's return to life in Amsterdam and adjusting to the role of grandparentThe bureaucratic nightmare of complying with COVID conditionsThe current mood in VictoriaLife with a new puppy for Corrie upon the arrival of PandaCorrie's Crush of the Week is Alastair ClarksonSally Rooney's Beautiful World, Where Are You?The Morning Show / Morning Wars on Apple TVOttolenghi's Beef Meatballs with Lemon and Celeriac (see recipe below)In the Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of lesser know producers including Mayer Bloody Hill in Yarra the Yarra Valley and Matt Roulere from Roulere.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Beef meatballs with lemon and celeriac These are lemony sharp yet very comforting, and best served with plain rice or bulgar wheat. Makes 20 meatballs, or enough for four.400g minced beef1 medium onion, peeled and finely chopped120g breadcrumbs20g chopped flat-leaf parsley leaves, plus 1 tbsp extra, to garnish1 egg, beaten½ tsp ground allspiceSalt and black pepper2 tbsp olive oil1 small celeriac, cut into 5cm x 1.5cm batons3 garlic cloves, peeled and crushed½ tsp each ground turmeric, cumin and cinnamon1½ tsp fennel seeds, lightly crushed¾ tsp smoked paprika500ml chicken stock3½ tbsp lemon juice60g Greek yoghurtIn a large bowl, use your hands to mix the beef, onion, breadcrumbs, parsley, egg, allspice, half a teaspoon of salt and some black pepper. Form into 5cm x 3cm kebab-like shapes.Heat the oil in a large sauté pan for which you have a lid, and sear the meatballs all over for about five minutes in total. Remove them and add celeriac, garlic and remaining spices to the pan. Cook on high heat, stirring, for two minutes, return the meatballs to the pan and add the stock, lemon juice, half a teaspoon of salt and some black pepper. Bring to a boil, turn down the heat, cover and simmer gently for 30 minutes. Remove the lid and leave to bubble away for 10 minutes more, until the sauce is quite thick.Remove the pan from the heat and let it sit for a few minutes to settle. Taste, season as necessary and serve topped with a dollop of yoghurt and a sprinkling of parsley.

Ep 192 - Where the Hell Are You?

We're having a break this week but Caro and Corrie are back next week with Ep 192. Jane's podcast recommendation: Upfront About Breast Cancer - What You Don't Know Until You Do with Dr Charlotte Tottman. You can listen to all 10 episodes now HERE. Or susbcribe to Upront About Breast Cancer wherever you listen to podcasts. Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.And thanks to Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discountWe'd love to hear your latest GLT's and recommendations - send us an email via feedback@dontshootpod.com.au or connect with us on Facebook, Twitter or Instagram. To receive our weekly email which includes recipes SIGN UP HERE.

UPDATE : Caro and Corrie Back Next Week plus Send Us Your GLT's

Join Caroline Wilson and Corrie Perkin for Ep 191Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the show we talk about;The 2021 AFL Grand FinalFour weeks of lockdown and counting in VictoriaOur favourite Melbourne placesCorrie's Crush of the Week - Kate MiddletonGorgette Heyer and why we love Regency RomanceRestoration Australia on ABC TV - Sunday at 7.30pmClem's amazing Pulled Pork Tacos (see recipe below).Caro's frustration with online formsPaul Auster and what makes a great celeb interviewBennifer's reunionBedtime procrastinationIn the Cocktail Cabinet for Prince Wine Store Myles recommends a couple of great beers for us.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Pulled Pork Tacos by Clem DonohoeIngredients:1-1.5k of boneless pork shoulder salted liberally 1hr before cookingOlive oil1 white or brown onion, quartered3-4 garlic cloves, crushed2-3 fresh bay leaves1 tbsp cumin seeds1 tbsp dried oregano1 cinnamon quill1/4 good quality Sherry vinegar3 cups water (or more if needed)MethodPreheat your oven to 140-celsius fan-forced.Heat 2tbsp olive oil in an oven friendly, cast iron pot over medium-highAdd pork shoulder and brown on all sides (2 mins each side). Remove from pot.Add 1-2tbsp more olive if needed, and add in onion and garlic.Once the onion and garlic are browned slightly, add in your spices and Sherry vinegar to deglaze. Careful as the pot may spit.Turn heat to medium-low and carefully add your pork back in, followed by 3 cups of water. Add more water if the pork isn't half-submerged already. Season with some salt & freshly cracked pepper.Pop the lid on and move to the ovenAfter 3 hours, remove the pot from the oven and carefully pick out the cinnamon and bay leaves. Transfer the pork to a big plate and with two forks, shred the meat. This should happen with little to no effort. Once all shredded, ladle over some remaining liquid.Serve with tacos, salsa (pineapple is great!) and shredded cabbage. Enjoy!*If in a rush, crank the oven to 170 for 2hrs instead of 3.

Ep 191 - I Love a Reunion

Join Caroline Wilson and Corrie Perkin for Ep 190Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the show our special guest is Kylie Watson-Wheeler the President of the Western Bulldogs Football Club. Kylie is a Bulldog supporter by birth and more than a little excited to be leading the club into a Grand Final on Saturday.We also discuss:Melbourne's strongest earthquake which hit the city this morningCaro's Crush of the Week - Tim LaneThe Magician by Colm ToibinThe TV series Vigil on BingeMelly from Spoonful's Tuscan Meatballs (see recipe below)Brownlow fashionsThe last time someone forgot your nameThe difficulties in naming a new puppyIn The Cocktail Cabinet for Prince Wine Store we discuss half bottles - the perfect picnic companion. You can order Bellotta's 'Grand Final or Bust' Boxes. 2 people for $80 or 3 people for $120.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.TUSCAN MEATBALLS by MELLY from SpoonfulCHICKEN MINCEGRATED PARMESANCOOKED DICED ONIONMIXED FRESH HERBS – THYME PARSLEY OREGANOMARINATED ARTICHOKES - CHOPPEDGREEN OLIVES - CHOPPEDGARLIC – MINCEDSALT & PEPPERMIX ALL INGREDIENTS AND ROLL INTO BALLS BAKE OFF IN OVEN, ONCE COOKED ADD TO THE NAPOLI SAUCE AND SIMMER ON LOW HEATNAPOLI SAUCECRUSHED TOMATOONIONGARLICSEASONINGSAUTEED ONION & GARLIC ADD TOMATO AND COOK OFF

Ep 190 - Who Doesn't Love a Leisure Suit?

Join Caroline Wilson and Corrie Perkin for Ep 189Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.Our special guest on the show this week is Kate Roffey the President of the Melbourne Football Club. Kate chats to us from Quarantine in Perth ahead of the 2021 Grand Final between Melbourne and the Western Bulldogs.In The Cocktail Cabinet for Prince Wine Store we discuss our Grand Final drinks picks.Vollereaux Brut Reserve NV at $77.00 William Feve ChablisCoopers Ultra Light beer (from the supermarket)Bellotta's 'Grand Final or Bust' Boxes. 2 people for $80 or 3 people for $120 Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.Corrie's Crush of the Week is Eddie Betts and the Paul Kelly tribute song - you can watch Paul and Eddie on AFL 360 discussing the song HERE. In BSF for Red Energy we review;Cosy crime including the Inspector Bruno series by Martin WalkerStrong Female Lead on SBS On DemandJulia's Butter Biscuits and Rosemary and Parmesan Thins (see recipes below). To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Julia’s Butter Biscuits 4 oz (113 grams) of butter4 oz (113 grams) of soft brown sugarOne tablespoon golden syrup or treacleBeat until fluffyAdd one teaspoon of vanilla essence then5 oz (142 grams) of self raising flour.Roll into balls, flatten with fork. Add a flaked almond to each one.Bake at 170 in middle rack of oven for about 15-20 minnutes.Makes 30-40 biscuits.Parmesan and Rosemary Thins from Complete Baking by Caroline BretheretonMakes 15-20.Prep 10 minutesChill 1 hrPrep ahead the unbaked dough can be frozen for up to 12 weeksBake 15 minutesStore the thins will keep in an airtight container for 3 daysSpecial Equipment6cm round pastry cutterFood processor with blade attachment (optional)Ingredients60g unsalted butter, softened and diced75g plain flour, plus extra for dusting60g parmesan cheese, finely gratedFreshly ground black pepper1 tbsp chopped rosemary or thyme or basil1. Place the butter and the flour in a bowl, or in the food processor. Rub together with your fingertips, or pulse-blend until the mixture resembles crumbs. Add the parmesan, black pepper and chopped herbs and mix in thoroughly. Bring the mixture together to form a dough.2. Turn the dough out onto a floured surface and briefly knead to help it amalgamate. Wrap in cling film and chill for 1 hour.3. Pre heat the oven to 180 degrees C. Turn the dough out onto a lightly floured surface and knead again to soften slightly.4. Roll the dough out to 2mm thick and cut out biscuits with the pastry cutter. Place on several non-stick baking sheets and bake at the top of the oven for 10minutes. Then turn them over and continue to bake for another 5 minutes until lightly browned.5. Remove the biscuits from the oven and leave on the trays for 5 minutes, before transferring to a wire rack to cool completely.

Ep 189 - Give Me That Plucky Heroine

Join Caroline Wilson and Corrie Perkin for Ep 188 - Grind My Gears Caro.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the show we discuss;The politics of vaccination – who’s stuffed up, who’s covered upThe AFL's vaccination policy - is it tough enough?The Australian National Summit on Women’s SafetyLeigh Sales’ ‘Why Women Are Angry’ on ABC TV – watch it HERE.In The Cocktail Cabinet for Prince Wine Store, Myles Thompson suggests a couple of perfect Spring drops for us;Legado de Moncayo Garnacha for $28 andDebortoli Vinoque Same Same (pinot, Pinot Meunier blend) for $21.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.In BSF for Red Energy we talk about;Appointment with Venus by Jerrard TickellThe Gurnsey Potato Peel and Literary SocietyA couple of great Jamie Oliver recipes (see recipes below) including Baked Eggs in Popped BeansThis week Corrie is grumpy about Melbourne’s road rage issuesIn 6 Quick Questions we discuss;Scott Morrison crossing the boarder for Father’s DayThe verdict on ABBA’s new songs – listen HERE.The AFL Grand Final being at nightSprings GLT’sAlter Eco ChocolateTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Jamie Oliver's Baked Eggs in Popped Beans Ingredients250 g mixed-colour ripe cherry tomatoes½ a lemonextra virgin olive oil4 sprigs of fresh basil1 x 400 g tin of cannellini beans1 good pinch of fennel seeds2 large free-range eggs2 slices of seeded wholemeal bread2 heaped teaspoons ricotta cheesethick balsamic vinegar , optionalhot chilli sauce , optionalMethodHalve the tomatoes, place in a bowl and toss with the lemon juice, 1 tablespoon of oil and a pinch of sea salt. Pick, tear and toss in the basil leaves (reserving the smaller ones for garnish), then leave aside to macerate for a few minutes.Meanwhile, place a large non-stick frying pan on a high heat.Drain the beans and put into the hot pan with the fennel seeds and a pinch of black pepper. Leave for 5 minutes, shaking occasionally – you want them to char and pop open, bursting their skins.Pour the macerated tomatoes into the pan with 100ml of water, season, then leave to bubble away vigorously for 1 minute.Crack in an egg on each side, then cover with a lid, plate or tin foil, reduce to a medium-low heat and slow-cook for 3 to 4 minutes for nice soft eggs, or longer if you prefer. Meanwhile, toast the bread.Divide the ricotta and spread over the two pieces of hot toast, then serve on the side of the baked eggs in beans.Sprinkle the reserved baby basil leaves over the top and tuck right in. Nice finished with a drizzle of balsamic vinegar and/or a drizzle of hot chilli sauce. Delicious.

Ep 188 - Grind My Gears Caro

Join Caroline Wilson and Corrie Perkin for Ep 187 - I Had Eclectic Tastes as a Child.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week Caro and Corrie discuss the week that was in lockdown. Are old state rivalries emerging as we contemplate the equity of vaccine distribution?We talk about the fashion impacts of extended lockdown – in with the ugg boots out with the heels, out with the dresser and in with the elasticised waistbands. Will we ever return to our pre-COVID dress habits?Ahead of the 2nd week of the AFL finals series we discuss the seeming disbelief Melbourne supporters are displaying and predictions for the round ahead.Corrie’s Crush of the Week for Red Energy is Sarah Ferguson and the team at 4 Corners who are standing strong in the face of rabid criticism from News Corp over the reporting of the Fox and The Big Lie episodes.In The Cocktail Cabinet for Prince Wine Store Myles has 3 recommendations for red wine gifts for Father's Day.Michael Hall Flaxman ShirazRizzi Barbera 2018Droit Rive Gauche Cote du RhoneHead to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.In BSF we discuss comfort reading classics including;· The Uncommon Reader by Alan Bennett· Crossing to Safety by Wallace Stegner· The Camomile Lawn by Mary Wesley· The Ladies in Black by Madeline St John· I Capture the Castle by Dody Smith· Plus authors Dorothy Sayers, Marjorie Allingham and Shirley HazardCaro recommends The Chair on NetflixCorrie suggests cleaning out the fridge and making soup or risotto... and Caro used Clem's Cafe De Paris Butter to make a tasty stuffing for roast chicken - check out the recipes below.We also talk about childhood pin ups, annoying puppy habits and the return of ABBA.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Corrie threw the following into her soup;· Garlic· Chili· Ginger· Leek· Maggie Beer’s chicken stock· Potatoes· Broccoli· Cauliflower· Spinach· Herbs including parsleyCook until tender, blend in a food processor then add back to the pot and warm. Season to taste and serve with parmigiana regiano and some natural yoghurt and chopped fresh herbs plus some crusty bread.Clem's Cafe De Paris Butter150g unsaled butterchives, tarragon and parsley (you don't need all three - and if you only want to use one Caro suggests parsley)1 shallot1 clove garlic1 tbs capers in vinegar2 anchovy fillets2 tsp Worcestershire sauce1 tsp curry powder (and you like)1 lemonChop all ingredients, place in a bowl mix through the butter. Place on cling wrap and roll into a log and then refrigerate for 3 hours.

Ep 187 - I Had Eclectic Tastes as a Child

Join Caro and Corrie for Ep 186.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss;Our latest week of lockdown and the rumours of the carrots being dangled to encourage Sydneysiders to get vaccinated - what would be a suitable reward for Victorians?How our leaders dealing with the crisis this monthWith news that David Teague has been sacked from Carlton, Corrie and Caro discuss which clubs handled dismissals better this seasonIn The Cocktail Cabinet for Prince Wine Store Myles introduces us to Tam Navulin Double Cask Whiskey - perfect for Father's Day.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.Caro's Crush of the Week for Red Energy is Peter Gutwein the Tasmanian Premier who's standing up against the AFL.Plus in BSF we discuss;The Girl From the Channel Islands by Jenny LecoatNine Perfect Strangers (Amazon Prime)The Sandham Murders (SBS on Demand)Clean and Green Pasta by Sarah Pound of Two Pounds Food (see recipe below)Plus in 6 Quick Questions we pay tribute to Charlie Watts from The Rolling Stones, pit I Dream Of Jeanie against Bewitched! and ponder Nigella Lawson's decision to change the name of her Slut Red Raspberries in Chardonnay Jelly recipe.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Sarah Pound’s Clean & Lean Green PastaIngredient: Serves 4Prep time: 15 minsCook time: 15 minsIngredients:- 2 tablespoons of olive oil- 1 packet of spaghetti (or your desired pasta)- 1 cup chopped rocket- 1 cup chopped kale- 1/2 cup lemon juice- 1 zucchini, roughly chopped- 2 cloves garlic, finely chopped- 1/2 bunch basil, leaves torn- 1/2 bunch parsley, roughly chopped- 1 cup raw or roasted cashews (leave a few for garnish)- 2/3 cup of water- 1/2 teaspoon of salt- 1 teaspoon of pepper- 1/2 teaspoon chilli flakes (optional)- Parmesan cheese for topping (optional)Method:1. Cook pasta according to package directions. Drain and add back into pot. Set aside.2. Meanwhile, add 1 tbsp of olive oil to a frying pan on medium heat. Add chopped zucchini. Cook for a 4-5 minutes, stirring. Add the garlic for the last minute and stir. Set aside to cool.3. In a food processor or blender, add the sautéed zucchini & garlic, kale, rocket, parsley, basil, lemon juice, cashews, water, salt, pepper and chilli flakes (optional). Process until smooth and creamy. Add some more water or lemon juice if it’s a little thick.4. Add 1 tablespoon of olive oil to a frying pan on medium heat. Add the cooked pasta and stir gently until heated through, about 3 minutes. Add the blender sauce and stir to combine for 2 minutes. Turn off the heat.5. Serve in bowls, add some more salt & pepper if desired and sprinkle with some chopped cashews & parmesan (optional).

Ep 186 - All They Want Is A Swing and A Slide

Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 16 of the 2021 AFL season.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

BONUS - Round 23 Footy Tips

Join Caro and Corrie for Ep 185 - The Too Hard Basket.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss;New Lockdown 6 restrictions as anger replaces apathyThe ABC's new series The Newsreader prompts a walk down memory laneIn The Cocktail Cabinet for Prince Wine Store Myles takes us to San Gimignano in Tuscany with two affordable and delicious wines from Fontaleoni.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.Corrie's Crush of the Week for Red Energy is the Boomers and the Australian basketball community who have elevated the game to it's current status, including Luc Longley who was featured on Australian Story recently in a two part episode called One Giant Leap.In BSF we talk about;The Master by Colm ToibinJoanna Lumley's BritainVeal and Porcini Ragu by Deb Middleton (see recipe below).Plus Caro's more than a little Grumpy with AFL for putting footy in Tasmania in the 'too hard basket'.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Veal and Porcini Ragu by Deb MiddletonServes 6Preparation: 30 minsCooking Time: 1 hour1 kg diced veal, preferably rump2 stalks parsely, sage, rosemary2 star anise½ teaspoon freshly grated nutmeg¼ cup olive oil1 brown onion, chopped2 cloves of garlic, thinly sliced500g swiss brown mushrooms, finely diced50g dried porcini mushrooms, soaked in warm water for ½ hour1 teaspoon porcini powder (available from the Essential Ingredient)1 tub tomato paste250ml dry red wine250ml dry white wineSalt and petter.Preheat oven to 150 degrees CHeat a large non-stick pan, add veal and cook until brown. Add herb stalks, star anise and nutmeg. Stir to combine and then set aside.Heat olive oil in large heavy-based oven-proof saucepan, add onion and garlic and saute until soft. Add sliced Swiss brown mushrooms, soaked porcini and porcini powder to the pot and simmer with lid on until mushrooms are reduced and well cooked. Add tomato paste and cook stirring for 3 minutes. Add red and white wine and bring to a slow simmer.Add veal to saucepan and stir to combine. Add salt and pepper to taste. Place in oven with lid on and cook for 1 hour, or until it is tender. Serve with wet polenta.TIPS: this dish is best cooked in advance and rested for a day or two. It also freezes well.

Ep 185 - The Too Hard Basket

Join Caro, Corrie and jane as they tip Round 22 of the AFL season. 

BONUS - Round 22 Footy Tips

Join Caro and Corrie for Ep 184 - No! It's Not Your Story.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week;We reflect on another week of lockdown, the leaders, the light moments and moreThe AFL's latest raciscm scandal - the Taylor Walker sagaIn The Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of different Yarra Valley wines - one from small batch specialist Dominic Valentine and another from Medhurst Wines.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.In BSF we discuss;The Guest List by Lucy FoleyThe Pursuit of Love on Amazon PrimeSteak toppings including Corrie's I Can't Remember Where I Found It Mushroom Sauce and Cafe De Paris Butter (See receipes below) Corrie is grumpy about Barnaby Joyce's recent interview with Fran Kelly about climate change - listen HERE. Caro's Crush of the Week for Red Energy is the Adelaide Crows official who reported Taylor Walker's racist behaviour. In 6 Quick Questions we talk about the most improved Olympic Commentator, Prince Andrew's tattered reputation, Cricket as an Olympic sport, Jock Zonfrillo's depiction in the Good Weekend article recently and Enid Blyton. To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Corrie’s “I can’t remember where I found it” mushroom sauce3 tablespoons of butterA pour of olive oil1-2 garlic cloves chopped finelyI sliced brown or red onion1 cup of Swiss Brown mushrooms1 cup of Flat or Portabella mushrooms1 cup of Shiitake mushrooms1/2 cup white wine1/2 cup cream or plain yoghurt1 tablespoon oregano (fresh or dried)2 tablespoons parsleySea salt and freshly ground black pepperHeat the butter and olive oil. Add butter and olive oil, add the onion and garlic and cook until softened.Add the mushrooms, cook til softened then add the white wine and oreganoLet it simmer for 15-20 mins then stir in the cream/yogurt4. Stir in the cream, bring to the boil then remove from heat.Add parsley then place over steak or mix through pastaClem's Cafe De Paris Butter150g unsaled butterchives, tarragon and parsley (you don't need all three - and if you only want to use one Caro suggests parsley)1 shallot1 clove garlic1 tbs capers in vinegar2 anchovy fillets 2 tsp Worcestershire sauce1 tsp curry powder (and you like)1 lemonChop all ingredients, place in a bowl mix through the butter. Place on cling wrap and roll into a log and then refrigerate for 3 hours. 

Ep 184 - No! It's Not Your Story

Join Caro and Corrie for The Cocktail Cabinet for Prince Wine Store as they chat to Myles Thompson from Ep 183. In Myles takes us to Henty and Glenrowan to talk fortified wines and the best Riesling in Australia from Crawford River.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

QUICK LISTEN - The Cocktail Cabinet from Ep 183

Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 21 of the 2021 AFL season.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

BONUS - Footy Tips Round 21

Caroline Wilson and Corrie Perkin are best friends and it's time to start recording their conversations. Everything from sport to food to lifestyle are covered. Nothing is off limits. Just don't shoot the messenger.

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Don't Shoot The Messenger

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