Don’t Shoot The Messenger
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- 13. Nov. 2026
Über den Podcast
Caroline Wilson and Corrie Perkin are best friends who share their unique take on life. Nothing is off limits. Just don't shoot the messenger.
Folgen 400
QUICK LISTEN - The Cocktail Cabinet (From Ep 419)
The Cocktail Cabinet: with Myles Thompson from Prince Winestore. This week: Rose and sausages - Bondar Rose 2026 - Solis Cotes de Provence Rose 2024 - Clos Cibonne Tentations Rose 2025 …
Shownotes
The Cocktail Cabinet: with Myles Thompson from Prince Winestore. This week: Rose and sausages
- Bondar Rose 2026
- Solis Cotes de Provence Rose 2024
- Clos Cibonne Tentations Rose 2025
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Iberian Pack
QUICK LISTEN - BSF (From Ep 419)
BSF brought to us by Red Energy. BOOK : Caro reviews Cold Sunset (plus; Corrie on the Booker Prize win, announced AST Tuesday morning SCREEN: Caro reviews Wild Horse Nine FOOD: Caro’s Witlof Salad with Snap …
Shownotes
BSF brought to us by Red Energy.
BOOK : Caro reviews Cold Sunset (plus; Corrie on the Booker Prize win, announced AST Tuesday morning
SCREEN: Caro reviews Wild Horse Nine
FOOD: Caro’s Witlof Salad with Snap Peas, Radishes, Fennel and Toasted Walnuts
3-4 heads witlof, leaves separated
100g snap peas
1 bunch baby radishes, halved or quartered depending on size
½ bulb fennel, finely sliced
50g walnut halves, toasted
20g aged Manchego cheese (or pecorino)
100g goat's curd
1 tsp black peppercorns
20ml extra-virgin olive oil
4 anchovy fillets, finely chopped
1 clove garlic, finely grated
Zest and juice of ½ lemon 10ml boiling water
Sea salt
Heat a dry frying pan over a high heat. Add the black peppercorns and toast for 30-60 seconds, shaking the pan, until fragrant. Transfer to a mortar and roughly crush, retaining some texture.
Place the goat's curd in a bowl and add the garlic, lemon zest and juice, and olive oil; grate over 10g of the Manchego and most of the crushed black pepper, reserving a little for finishing. Mix until smooth. Add a splash of boiling water to melt the Manchego and to loosen the dressing to a consistency that will lightly coat the leaves. Taste and adjust the seasoning as required.
Trim the witlof and separate the leaves, keeping the smaller leaves whole and halving any larger ones lengthways. Fire up the grill and over a high heat grill the snap peas for 1 to 2 minutes, until they are just ready to pop. Remove and allow to cool slightly before finely slicing the pea pods on the diagonal; drizzle with a little olive oil and toss through with the chopped anchovies.
Arrange the witlof, fennel, snap peas and radishes over a large platter. Spoon over the dressing, allowing it to settle into the cups of the witlof. Scatter over the peas and anchovies, followed by the walnuts. Shower with the remaining 10g of Manchego grated over, followed by a sprinkling of black pepper. Serve immediately.
QUICK LISTEN - Six Quick Questions (From Ep 419)
SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What struck you about the latest “Sandpapergate” revelation Caro to Corrie …
Shownotes
SIX QUICK QUESTIONS
FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.
Corrie to Caro: What struck you about the latest “Sandpapergate” revelation
Caro to Corrie: Which news story this week sounds like it could be an 8-part thriller on Netflix
Corrie to Caro: What was one eyebrow-raiser that stood out in Peter Ftzsimons’ new book Race To The Top
Caro to Corrie: What was your “pinch me” moment last week
Corrie to Caro: Who were the saddest two people you met over the weekend
Caro to Corrie: Which Netflix drama has gone too far in its latest series
Ep 419 - If it feels like a cover-up, it probably is
ON THIS EPISODE Bouquets to the British Film Festival Myles Thompson joins us from the Prince Wine Store Caro reviews Cold Sunset and Wild Horse Nine Caro's Witlof Salad recipe The reopened wounds of …
Shownotes
ON THIS EPISODE
Bouquets to the British Film Festival
Myles Thompson joins us from the Prince Wine Store
Caro reviews Cold Sunset and Wild Horse Nine
Caro's Witlof Salad recipe
The reopened wounds of 'Sandpapergate'
**REMINDER**
Our End of Year Special!
When: Wednesday, December 9 - 7:30pm-9:30pm
Where: Gasworks Thearte
Tickets: $50 HERE
or call 1800 710 499
BOUQUETS TO THE BRITISH FILM FESTIVAL
How it started British film industry: how it started and developed as a parallel to Hollywood
Our British film highlights over 100 years
Why do they make such great films
The 2026 BFF highlights. What we have seen and what still to see, and what we conclude.
The Cocktail Cabinet: with Myles Thompson from Prince Winestore. This week: Rose and sausages
- Bondar Rose 2026
- Solis Cotes de Provence Rose 2024
- Clos Cibonne Tentations Rose 2025
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Iberian Pack
BSF brought to us by Red Energy.
BOOK : Caro reviews Cold Sunset (plus; Corrie on the Booker Prize win, announced AST Tuesday morning
SCREEN: Caro reviews Wild Horse Nine
FOOD: Caro’s Witlof Salad with Snap Peas, Radishes, Fennel and Toasted Walnuts
3-4 heads witlof, leaves separated
100g snap peas
1 bunch baby radishes, halved or quartered depending on size
½ bulb fennel, finely sliced
50g walnut halves, toasted
20g aged Manchego cheese (or pecorino)
100g goat's curd
1 tsp black peppercorns
20ml extra-virgin olive oil
4 anchovy fillets, finely chopped
1 clove garlic, finely grated
Zest and juice of ½ lemon 10ml boiling water
Sea salt
Heat a dry frying pan over a high heat. Add the black peppercorns and toast for 30-60 seconds, shaking the pan, until fragrant. Transfer to a mortar and roughly crush, retaining some texture.
Place the goat's curd in a bowl and add the garlic, lemon zest and juice, and olive oil; grate over 10g of the Manchego and most of the crushed black pepper, reserving a little for finishing. Mix until smooth. Add a splash of boiling water to melt the Manchego and to loosen the dressing to a consistency that will lightly coat the leaves. Taste and adjust the seasoning as required.
Trim the witlof and separate the leaves, keeping the smaller leaves whole and halving any larger ones lengthways. Fire up the grill and over a high heat grill the snap peas for 1 to 2 minutes, until they are just ready to pop. Remove and allow to cool slightly before finely slicing the pea pods on the diagonal; drizzle with a little olive oil and toss through with the chopped anchovies.
Arrange the witlof, fennel, snap peas and radishes over a large platter. Spoon over the dressing, allowing it to settle into the cups of the witlof. Scatter over the peas and anchovies, followed by the walnuts. Shower with the remaining 10g of Manchego grated over, followed by a sprinkling of black pepper. Serve immediately.
SIX QUICK QUESTIONS
FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.
Corrie to Caro: What struck you about the latest “Sandpapergate” revelation
Caro to Corrie: Which news story this week sounds like it could be an 8-part thriller on Netflix
Corrie to Caro: What was one eyebrow-raiser that stood out in Peter Ftzsimons’ new book Race To The Top
Caro to Corrie: What was your “pinch me” moment last week
Corrie to Caro: Who were the saddest two people you met over the weekend
Caro to Corrie: Which Netflix drama has gone too far in its latest series
QUICK LISTEN - The Cocktail Cabinet (From Ep 418)
The Cocktail Cabinet: with Paul Green from Prince Winestore. www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney - Cantarranas …
Shownotes
The Cocktail Cabinet: with Paul Green from Prince Winestore.
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
- Cantarranas Verejo 2025
- Avamiel Tinto Ribera del Duero 2024
QUICK LISTEN - BSF (From Ep 418)
BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with …
Shownotes
BSF. BSF brought to us by Red Energy.
Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia
BOOK: CORRIE : The German Ward by Pip Williams
SCREEN: CORRIE AND CARO: British Film Fest Part 1: The Duchess and Wicker
FOOD: CARO: Fried Spring Rolls
Ingredients:
10 spring roll skins (soft rice paper wraps)
½ onion, finely chopped
½ carrot, finely grated
¼ turnip, finely grated
100g cooked peas, mashed
100g pork, finely chopped
1 teaspoon vegetable stock powder
½ teaspoon black pepper
500ml vegetable oil (for deep frying)
Method:
In a clean cloth, combine the grated carrot, turnip, and mashed peas.
Squeeze the mixture over a bowl to extract any excess liquid. (The liquid can be saved and used for soups if desired.)
In a large mixing bowl, combine the vegetable stock powder, chopped onion, black pepper, and finely chopped pork. Add the squeezed vegetable mixture and mix thoroughly to combine.
To assemble the spring rolls, place approximately 1 tablespoon of the filling near the edge of each rice paper sheet. Fold in both sides of the rice paper and then roll tightly to enclose the filling.
Heat the vegetable oil in a deep pan or wok to medium-high heat. Carefully place the spring rolls in the hot oil, ensuring the open side is facing down.
Fry for about 3 minutes on each side, or until golden brown and crisp.
Remove the spring rolls from the cil and drain by standing them upright in a sieve (avoid using paper towels, as they may become soggy).
Serve the spring rolls hot, accompanied by sweet chili sauce for dipping.
QUICK LISTEN - Six Quick Questions (From Ep 418)
SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What is your latest coffee horror story Caro to Corrie: What is your latest …
Shownotes
SIX QUICK QUESTIONS
FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.
Corrie to Caro: What is your latest coffee horror story
Caro to Corrie: What is your latest CBD office surprise
Corrie to Caro: Following the Australian Ballet drama, what is your latest cultural event horror story
Caro to Corrie: What is your latest cultural event highlight
Corrie to Caro: What was the emotional highlight of your NSW wedding over the weekend
Caro to Corrie: Which Christmas movie are you excited to see – but won’t be taking the grandchildren
BONUS - The Mail Bag (From Ep 418)
Caro and Corrie answer your questions from social media. To be involved, email [email protected] - or find us on social media @dontshootpod
Ep 418 - It was a vote for diversity
ON THIS EPISODE The mid-term election in the States Caro's take on the footy news this week Corrie and Caro have been to the movies A vietnamese recipe from Caro Paul Green joins us from the Prince Wine Store A …
Shownotes
ON THIS EPISODE
The mid-term election in the States
Caro's take on the footy news this week
Corrie and Caro have been to the movies
A vietnamese recipe from Caro
Paul Green joins us from the Prince Wine Store
A coffee horror story...
**REMINDER**
Our End of Year Special!
When: Wednesday, December 9 - 7:30pm-9:30pm
Where: Gasworks Thearte
Tickets: $50 HERE
or call 1800 710 499
Is this the end of Donald Trump?
A blue tsunami has swept America. Democrats win House, win Senate, Trump rejected by the nation in the Midterms.
Meanwhile, as one critic aid, Mr President, you’d better lawyer-up.”
WHAT NEXT FOR TRUMP?
Is this the end of David Jones?
- DJs update
- Memories of Davd Jones
- Departments stores: why did we fall out of love and when did it start
- Our own shopping habits now v then
The Cocktail Cabinet: with Paul Green from Prince Winestore.
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
- Cantarranas Verejo 2025
- Avamiel Tinto Ribera del Duero 2024
BSF. BSF brought to us by Red Energy.
Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia
BOOK: CORRIE : The German Ward by Pip Williams
SCREEN: CORRIE AND CARO: British Film Fest Part 1: The Duchess and Wicker
FOOD: CARO: Fried Spring Rolls
Ingredients:
10 spring roll skins (soft rice paper wraps)
½ onion, finely chopped
½ carrot, finely grated
¼ turnip, finely grated
100g cooked peas, mashed
100g pork, finely chopped
1 teaspoon vegetable stock powder
½ teaspoon black pepper
500ml vegetable oil (for deep frying)
Method:
In a clean cloth, combine the grated carrot, turnip, and mashed peas.
Squeeze the mixture over a bowl to extract any excess liquid. (The liquid can be saved and used for soups if desired.)
In a large mixing bowl, combine the vegetable stock powder, chopped onion, black pepper, and finely chopped pork. Add the squeezed vegetable mixture and mix thoroughly to combine.
To assemble the spring rolls, place approximately 1 tablespoon of the filling near the edge of each rice paper sheet. Fold in both sides of the rice paper and then roll tightly to enclose the filling.
Heat the vegetable oil in a deep pan or wok to medium-high heat. Carefully place the spring rolls in the hot oil, ensuring the open side is facing down.
Fry for about 3 minutes on each side, or until golden brown and crisp.
Remove the spring rolls from the cil and drain by standing them upright in a sieve (avoid using paper towels, as they may become soggy).
Serve the spring rolls hot, accompanied by sweet chili sauce for dipping.
SIX QUICK QUESTIONS
FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.
Corrie to Caro: What is your latest coffee horror story
Caro to Corrie: What is your latest CBD office surprise
Corrie to Caro: Following the Australian Ballet drama, what is your latest cultural event horror story
Caro to Corrie: What is your latest cultural event highlight
Corrie to Caro: What was the emotional highlight of your NSW wedding over the weekend
Caro to Corrie: Which Christmas movie are you excited to see – but won’t be taking the grandchildren
QUICK LISTEN - The Cocktail Cabinet (From Ep 417)
The Cocktail Cabinet: with Myles Thompson from Prince Winestore. THIS WEEK: Champagne Andre Cluet Silver Brut 1500ml Noel Bazin Blanc de Blancs L’Unanime 1er cru NV www.princewinestore.com.au 177 Bank Street …
Shownotes
The Cocktail Cabinet: with Myles Thompson from Prince Winestore.
THIS WEEK: Champagne
Andre Cluet Silver Brut 1500ml
Noel Bazin Blanc de Blancs L’Unanime 1er cru NV
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
QUICK LISTEN - BSF (From Ep 417)
BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something …
Shownotes
BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia
BOOK: Caro: Our Noble Selves by Kate Atkinson
SCREEN: Corrie: Amanda and Alan Italian Job (ABC IView) and Signore Volpe (Prime)
FOOD: Caro: Vietnamese Fish In Banana Leaf
Ingredients:
200g fish (whole fillet or steak)
4 banana leaves (or cabbage leaves as a substitute)
2 stems lemongrass, finely sliced
4 cloves garlic, crushed
1 tablespoon grated fresh turmeric (or 1 teaspoon turmeric powder)
I tablespoon oyster sauce
I teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon chili paste
2 tablespoons vegetable oil
1 tablespoon fried onion flakes
50g spring onion, finely chopped
Method:
Prepare the Marinated Paste: In a blender, combine the sliced lemongrass and crushed garlic. Blend until finely minced, then transfer to a bowl. Add the grated turmeric (or turmeric powder), spring onions, oyster sauce, fish sauce, soy sauce, sesame oil, sugar, chili paste, and vegetable oil. Mix well to form a smooth marinade.
Marinate the Fish: Place the fish into the marinade and coat it thoroughly.
Let the fish marinate for at least 30 minutes to allow the flavors to develop.
Prepare the Banana Leaves: To soften the banana leaves, gently heat them over an open flame until pliable, or alternatively, blanch the cabbage leaves by boiling them in water for 1 minute.
Wrap the Fish: Lay the banana leaves flat on a surface. Place the marinated fish in the center of each leaf. Sprinkle the fried onion flakes on top.
Carefully fold the sides of the leaves over the fish to enclose it like a parcel.
QUICK LISTEN - Six Quick Questions (From Ep 417)
SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Following your weekend Spring clean, what is your latest resolution Caro to …
Shownotes
SIX QUICK QUESTIONS
FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.
Corrie to Caro: Following your weekend Spring clean, what is your latest resolution
Caro to Corrie: What will you be doing the day after Cup Day
Corrie to Caro: In terms of AFLW, what was a disaster waiting to happen
Caro to Corrie: Which big movie news has you on the edge of your seat
Corrie to Caro: What left you feeling insulted this week
Caro to Corrie: What’s your western Victoria-inspired GLT
BONUS - The Mail Bag (From Ep 417)
Caro and Corrie discuss your feedback! If you'd like to be involved with the Mail Bag, email your feedback and suggestions to [email protected] or find us on Instagram or Facebook @dontshootpod.
Ep 417 - The line in the sand must be about equality to women
ON THIS EPISODE: The Helen Haines tragedy – the fallout and reaction – and the lessons, what happens from here? Caro explains a confronting incident she was involved with last week Champagne with Myles Thompson …
Shownotes
ON THIS EPISODE:
The Helen Haines tragedy – the fallout and reaction – and the lessons, what happens from here?
Caro explains a confronting incident she was involved with last week
Champagne with Myles Thompson from the Prince Wine Store
BSF recommendations from Caro and Corrie
Spring cleaning, Cup Day, AFLW news and more!
ANNOUNCEMENT: OUR END OF YEAR EVENT
DIARY DATE: WEDNESDAY DECEMBER 9TH
5.30PM-7PM at Gasworks in Albert Park
With special guests: Peggy O’Neal and Jane Godwin
Why the Helen Haines tragedy must change politics – and change community behaviours
- Why Is The Community So Angry?
- Leadership comes from the top. Grievance politics and why, these days, is it okay to be rude, abusive and violent
- Let’s talk specifically about anger toward women. If it was politically motivated, do we think this kind of attack might have happened to a male politician?
- The One Nation cartoon attack on Jacqui Lambie
- More general anger towards women PLUS anger in public spaces – Caro’s story about what happened at the Ballet
The Cocktail Cabinet: with Myles Thompson from Prince Winestore.
THIS WEEK: Champagne
Andre Cluet Silver Brut 1500ml
Noel Bazin Blanc de Blancs L’Unanime 1er cru NV
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia
BOOK: Caro: Our Noble Selves by Kate Atkinson
SCREEN: Corrie: Amanda and Alan Italian Job (ABC IView) and Signore Volpe (Prime)
FOOD: Caro: Vietnamese Fish In Banana Leaf
Ingredients:
200g fish (whole fillet or steak)
4 banana leaves (or cabbage leaves as a substitute)
2 stems lemongrass, finely sliced
4 cloves garlic, crushed
1 tablespoon grated fresh turmeric (or 1 teaspoon turmeric powder)
I tablespoon oyster sauce
I teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon chili paste
2 tablespoons vegetable oil
1 tablespoon fried onion flakes
50g spring onion, finely chopped
Method:
Prepare the Marinated Paste: In a blender, combine the sliced lemongrass and crushed garlic. Blend until finely minced, then transfer to a bowl. Add the grated turmeric (or turmeric powder), spring onions, oyster sauce, fish sauce, soy sauce, sesame oil, sugar, chili paste, and vegetable oil. Mix well to form a smooth marinade.
Marinate the Fish: Place the fish into the marinade and coat it thoroughly.
Let the fish marinate for at least 30 minutes to allow the flavors to develop.
Prepare the Banana Leaves: To soften the banana leaves, gently heat them over an open flame until pliable, or alternatively, blanch the cabbage leaves by boiling them in water for 1 minute.
Wrap the Fish: Lay the banana leaves flat on a surface. Place the marinated fish in the center of each leaf. Sprinkle the fried onion flakes on top.
Carefully fold the sides of the leaves over the fish to enclose it like a parcel.
SIX QUICK QUESTIONS
FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.
Corrie to Caro: Following your weekend Spring clean, what is your latest resolution
Caro to Corrie: What will you be doing the day after Cup Day
Corrie to Caro: In terms of AFLW, what was a disaster waiting to happen
Caro to Corrie: Which big movie news has you on the edge of your seat
Corrie to Caro: What left you feeling insulted this week
Caro to Corrie: What’s your western Victoria-inspired GLT
QUICK LISTEN - The Cocktail Cabinet (From Ep 416)
The Cocktail Cabinet: with Paul Green from Prince Winestore. www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
QUICK LISTEN - Six Quick Questions (From Ep 416)
SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What special day did you celebrate belatedly this week Corrie to Caro: What …
Shownotes
SIX QUICK QUESTIONS
FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.
Caro to Corrie: What special day did you celebrate belatedly this week
Corrie to Caro: What Vietnam Culinary custom did you swear you’d never try but ended up loving
Caro to Corrie: Jeffrey Archer died last week aged 86. What is the one uncomfortable memory of interviewing him for The Age
Corrie to Caro: What did you chuckle at from afar regarding the latest AFL club drug controversy
Caro to Corrie: Which Instagram GLT did you stuff up
Corrie to Caro: What was the best one-liner life lesson you picked up on your travels
QUICK LISTEN - BSF (From Ep 416)
BOOK: Caro: The Quiet American by Graham Greene SCREEN: Caro: Pressure on at cinemas FOOD: Corrie: Tomato, Pasta and Olive Stew with Salsa Verde by Hugh Fearnley-Whittingstall 680g jar tomato passata 1 litre …
Shownotes
BOOK: Caro: The Quiet American by Graham Greene
SCREEN: Caro: Pressure on at cinemas
FOOD: Corrie: Tomato, Pasta and Olive Stew with Salsa Verde by Hugh Fearnley-Whittingstall
680g jar tomato passata
1 litre vegetable stock
2 garlic cloves, sliced
150g wholewheat pasta, such as penne or rigatoni
About 100g frozen peas 50g black olives, pitted and very roughly chopped
400g tin lentils Salsa verde
A bunch of flat-leaf parsley
A few sprigs of thyme (optional)
1 garlic clove, roughly chopped
2 teaspoons capers
Grated zest of 1 lemon and a good squeeze of juice ½ teaspoon
English mustard
About 100ml extra-virgin olive oil
Salt and pepper
First, make the salsa verde. Pick the leaves off the parsley (and thyme too, if using) and pile them on a large board. Add the chopped garlic, capers and lemon zest.
Using a large, sharp knife, chop and scrape everything together to a texture you like. Scrape the mixture into a small bowl and add salt, pepper, a squeeze of lemon juice and the mustard. Stir well, then drizzle in the extra-virgin olive oil, stirring as you go and stopping when you have the consistency you want. Taste to check the seasoning, adding more lemon juice, salt, pepper and/or mustard as you like. Set aside. To make the stew, put the passata and vegetable stock into a large saucepan and add the garlic. Bring to a rolling boil, then add the pasta. Cook for about 5 minutes, stirring often as pasta has a tendency to stick to the bottom of the pan. Add the frozen peas and olives and cook for another couple of minutes, still stirring, until the peas are cooked and the stew is boiling again.
Now add the lentils with their liquid (add about 100ml water if using drained pre-cooked lentils). Cook for a couple of minutes, until the pasta is just al dente, then take off the heat; the pasta will continue to cook a little in the hot liquid. Taste and adjust the seasoning if needed (the olives will probably have contributed enough salt). Ladle the stew into warmed bowls, then dot with salsa verde and serve.
BONUS - The Mail Bag (From Ep 416)
Caro and Corrie answer your feedback and questions from the Mail Bag. To get involved, find us and make contact on the social media pages @dontshootpod or email us at [email protected].
Ep 416 - How far have we come? Not very far
ON THIS EPISODE Caro returns from Vietnam - and we hear all about her trip! Two heavy topics - The Cornell University Gang Rape Case and the Sam Wood alleged domestic violence episode Our Book, Screen and Food …
Shownotes
ON THIS EPISODE
Caro returns from Vietnam - and we hear all about her trip!
Two heavy topics - The Cornell University Gang Rape Case and the Sam Wood alleged domestic violence episode
Our Book, Screen and Food recommendations
Paul Green joins us from the Prince Wine Store
One liners, footy news, and celebrations
****EVENT ALERT****
We have an end of year event - and we'd love to see you there!
Date: WEDNESDAY DECEMBER 9TH
Time: 5.30PM-7PM at Gasworks in Albert Park
Details to come - keep your eyes peeled
Caro's Vietnam trip - Caro tells us all about it
The Cornell University Gang Rape Case and the Sam Wood alleged domestic violence episode
- Why have these stories, within a week of one another, captured the community’s attention AND what are the parallels/intersections
- What can people do to protect themselves, their children, from hearing the details, what happens if these news stories are triggering etc
CORNELL BACKGROUND: Last month, Jane Doe filed a civil lawsuit in the New York Supreme Court against (1) seven former fraternity brothers, (2) Cornell University, and (3) the Chi Phi fraternity.
The lawsuit alleges breach of contract, negligence, and severe violations, seeking monetary damages. Lawyers for some of the accused men have denied any participation in a sexual assault or maintained that the encounters were consensual.
SAM WOOD BACKGROUND: Sam Wood rose to fame as a leading man on ‘The Bachelor Australia’ and built a multi-million-dollar family-and-fitness empire. He and wife Snezana Wood became social media Influencers and built a public image of domestic bliss.
On Saturday, October 3 (Approx. 9:00 PM) Police were called to a property on Hastings Street in Noosa and Sam Wood is arrested on charges of domestic violence. Last Thursday Wood appeared via video link at Maroochydore Mag Court on charges of assault occasioning bodily harm and strangulation in a domestic setting. He ws denied bail and transferred to a Brisbane jail
The Cocktail Cabinet: with Paul Green from Prince Winestore.
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
BSF. BSF brought to us by Red Energy.
Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia
BOOK: Caro: The Quiet American by Graham Greene
SCREEN: Caro: Pressure on at cinemas
FOOD: Corrie: Tomato, Pasta and Olive Stew with Salsa Verde by Hugh Fearnley-Whittingstall
680g jar tomato passata
1 litre vegetable stock
2 garlic cloves, sliced
150g wholewheat pasta, such as penne or rigatoni
About 100g frozen peas 50g black olives, pitted and very roughly chopped
400g tin lentils Salsa verde
A bunch of flat-leaf parsley
A few sprigs of thyme (optional)
1 garlic clove, roughly chopped
2 teaspoons capers
Grated zest of 1 lemon and a good squeeze of juice ½ teaspoon
English mustard
About 100ml extra-virgin olive oil
Salt and pepper
First, make the salsa verde. Pick the leaves off the parsley (and thyme too, if using) and pile them on a large board. Add the chopped garlic, capers and lemon zest.
Using a large, sharp knife, chop and scrape everything together to a texture you like. Scrape the mixture into a small bowl and add salt, pepper, a squeeze of lemon juice and the mustard. Stir well, then drizzle in the extra-virgin olive oil, stirring as you go and stopping when you have the consistency you want. Taste to check the seasoning, adding more lemon juice, salt, pepper and/or mustard as you like. Set aside. To make the stew, put the passata and vegetable stock into a large saucepan and add the garlic. Bring to a rolling boil, then add the pasta. Cook for about 5 minutes, stirring often as pasta has a tendency to stick to the bottom of the pan. Add the frozen peas and olives and cook for another couple of minutes, still stirring, until the peas are cooked and the stew is boiling again.
Now add the lentils with their liquid (add about 100ml water if using drained pre-cooked lentils). Cook for a couple of minutes, until the pasta is just al dente, then take off the heat; the pasta will continue to cook a little in the hot liquid. Taste and adjust the seasoning if needed (the olives will probably have contributed enough salt). Ladle the stew into warmed bowls, then dot with salsa verde and serve.
SIX QUICK QUESTIONS
FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.
Caro to Corrie: What special day did you celebrate belatedly this week
Corrie to Caro: What Vietnam Culinary custom did you swear you’d never try but ended up loving
Caro to Corrie: Jeffrey Archer died last week aged 86. What is the one uncomfortable memory of interviewing him for The Age
Corrie to Caro: What did you chuckle at from afar regarding the latest AFL club drug controversy
Caro to Corrie: Which Instagram GLT did you stuff up
Corrie to Caro: What was the best one-liner life lesson you picked up on your travels
QUICK LISTEN - Six Quick Questions (From Ep 415)
SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Kris: Which new program is on your “highly recommend” list Corrie to Anna: Which …
Shownotes
SIX QUICK QUESTIONS
FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.
Corrie to Kris: Which new program is on your “highly recommend” list
Corrie to Anna: Which supermarket product has total jazzed up your Italian cooking
Anna to Corrie: What is your New Best Beach Holiday Tip for kids 5-plus
Corrie to Kris: Which famous non-fiction author would you like to bring out of retirement and why
Kris to Corrie: What recent community fracas struck you as small-minded and mean-spirited
Corrie to Anna: For anyone suffering AFL withdrawals, what’s your suggestion
QUICK LISTEN - The Cocktail Cabinet (From Ep 415)
The Cocktail Cabinet: with Myles Thompson from Prince Winestore. Myles discusses some exciting events coming up with the Prince Wine Store www.princewinestore.com.au 177 Bank Street, South Melb & Hansard …
Shownotes
The Cocktail Cabinet: with Myles Thompson from Prince Winestore.
Myles discusses some exciting events coming up with the Prince Wine Store
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
QUICK LISTEN - BSF (From Ep 415)
BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with …
Shownotes
BSF. BSF brought to us by Red Energy.
Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia
BOOK: Corrie: Swan Song: Diana My Sister by Charles Spencer
SCREEN: Anna: Epic: Elvis Presley in Concert - IMAX
FOOD: Anna: The Jennifer Aniston Salad
Ingredients
½ cup quinoa dry, or 1-1½ cups cooked
salt and pepper
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 small clove garlic grated on a microplane zester
15 oz. canned chickpeas drained and rinsed, about 1½ cups
2 cups diced cucumber from about 1 medium cucumber
½ cup finely diced red onion finely diced, from about ½ medium onion
¼ cup chopped fresh parsley
¼ cup chopped fresh dill
4 oz. feta cheese crumbled, about 1 cup, see notes
½ cup roasted and salted pistachios roughly chopped, or other nut or seeds
Instructions
Rinse the ½ cup quinoa well in a mesh sieve. Place in a small pot with ¾ cup water and ¼ teaspoon salt. Bring to a boil, cover, and simmer on low for 10 minutes. Turn off the heat and leave covered for 20 minutes. Uncover, fluff up, and store in the refrigerator until cooled. (Note: this can be done up to a day or two in advance of making the salad.)
In the bottom of a large bowl, whisk together ¼ cup extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon honey, the grated 1 small clove garlic, and salt and pepper to taste (I used about ½ teaspoon salt and ¼ teaspoon pepper).
Add the cooked quinoa, the drained and rinsed 15 oz. canned chickpeas, 2 cups diced cucumber, ½ cup finely diced red onion, ¼ cup chopped fresh parsley, ¼ cup chopped fresh dill, ½ cup roasted and salted pistachios, and crumbled 4 oz. feta cheese. Toss together to coat everything in the dressing.
Serve immediately, or store for up to a few days before serving. If it dries out a bit, feel free to drizzle with a little more olive oil when serving.
Ep 415 - A bibliomaniac is me, clearly
ON TODAY’S SHOW - Special guests, Kris Humphreys and Anna Barry - The fine line between hoarding and collecting - Spring and Summer book reviews - Where are the Australian novels? - Plenty of recommendations …
Shownotes
ON TODAY’S SHOW
- Special guests, Kris Humphreys and Anna Barry
- The fine line between hoarding and collecting
- Spring and Summer book reviews
- Where are the Australian novels?
- Plenty of recommendations – Book, Screen, Food – and a couple more in Six Quick Questions too!
- The perfect old-school activity to replace screen for kids
Spring-Summer Books review
- Vale Hilary McPhee
- Weekend story in The Age on bibliomaniacs– what’s our own relationship with books https://www.theage.com.au/national/they-re-my-babies-the-surprising-reasons-we-still-love-physical-books-20261004-p60zfx.html
- Why Winter 2026 was especially strong - ie the Big Internationals (Patchett, O’Farrell etc) and which Winter books were among our highlights
- Where are all the quality Australian fiction books
- What’s coming up – and what’s on our Spring-Summer must-read list (fiction and non-fiction)
- Booker Prize winner tip
The Cocktail Cabinet: with Myles Thompson/Paul Green from Prince Winestore.
Myles discusses some exciting events coming up with the Prince Wine Store
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
BSF. BSF brought to us by Red Energy.
Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia
BOOK: Corrie: Swan Song: Diana My Sister by Charles Spencer
SCREEN: Anna: Epic: Elvis Presley in Concert - IMAX
FOOD: Anna: The Jennifer Aniston Salad
SIX QUICK QUESTIONS
FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.
Corrie to Kris: Which new program is on your “highly recommend” list
Corrie to Anna: Which supermarket product has total jazzed up your Italian cooking
Anna to Corrie: What is your New Best Beach Holiday Tip for kids 5-plus
Corrie to Kris: Which famous non-fiction author would you like to bring out of retirement and why
Kris to Corrie: What recent community fracas struck you as small-minded and mean-spirited
Corrie to Anna: For anyone suffering AFL withdrawals, what’s your suggestion
THANKS RED ENERGY AND PRINCE WINESTORE
REMINDER
If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts.
DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG
Write to: [email protected]
And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS …
QUICK LISTEN - BSF (From Ep 414)
BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Sophie, Standing There by Meg Mason SCREEN: Corrie: 500 Miles in …
Shownotes
BSF. BSF brought to us by Red Energy.
Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.
BOOK: Corrie: Sophie, Standing There by Meg Mason
SCREEN: Corrie: 500 Miles in cinemas as part of British Film Festival in November
FOOD: Caro: Trudy’s Sausage Rolls
500 gms good quality sausage mean
500-700gms beef mince
1 large brown onion
2-3 garlic cloves
1 medium carrot – grated
2 sping onions finely diced
Handful parsel diced
1 beaten egg
Salt & Pepper
Generous squirts of tomato sauce, mustard and HP brown sauce or condiments of your choice
6 sheets frozen puff pastry
Eggwash and sesame seeds
Method
Fry up onion and garlic until soft
Place all ingredients in a mixing bowl
Get your hands in amongst it and squeeze together to combine evenly
Preheat oven to 200 degrees
Layout the frozen pastry sheets on a bench and slice in half
Divide mixture laying in an even line along the length of the sheets
Eggwash one long edge of each sheet to help seal the rolls
Lay seam side down on baking paper on an oven tray. Leave space between the rolls
Brush eggwash on each roll
Sprinkle over sesame seeds
Slice each roll as you like
Bake for 30-35 minutes until pastry is puffed and golden
QUICK LISTEN - The Cocktail Cabinet (From Ep 414)
The Cocktail Cabinet: with Paul Green from Prince Winestore. THIS WEEK: What to drink on Grand Final Day Idee Fixe Brut Rose 2023 Idee Fixe Blanc de Blancs Premier Brut 2023 www.princewinestore.com.au 177 Bank …
Shownotes
The Cocktail Cabinet: with Paul Green from Prince Winestore.
THIS WEEK: What to drink on Grand Final Day
Idee Fixe Brut Rose 2023
Idee Fixe Blanc de Blancs Premier Brut 2023
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
QUICK LISTEN - Six Quick Questions (From Ep 414)
SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Who wins your 2026 Brownlow Red Carpet 3,2,1 Corrie to Caro: What was the …
Shownotes
SIX QUICK QUESTIONS
FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.
Caro to Corrie: Who wins your 2026 Brownlow Red Carpet 3,2,1
Corrie to Caro: What was the perfect ending to the greatest Preliminary Final you’ve ever witnessed
Caro to Corrie: What new trend is your latest design crush
Corrie to Caro: Which interview with a long-time colleague last week had you feeling truly nervous
Caro to Corrie: Who is Paudie and why are you obsessed with his Instagram account
Corrie to Caro: Which debut children’s book author is a must for next year’s Sorrento Writers Festival
BONUS - The Mail Bag (From Ep 414)
If you have feedback, recipes, questions and ideas - send them through! [email protected] Or find us on the socials @dontshootpod
Ep 414 - "I see him as a punctuation mark in history, nothing more"
ON THIS EPISODE: - Caro's news from the Brownlow medal - Another big week for the Royal Family and Prince Charles - Prince Wine Store recommendations for Grand Final weekend Caro on the Brownlow - The gossip …
Shownotes
ON THIS EPISODE:
- Caro's news from the Brownlow medal
- Another big week for the Royal Family and Prince Charles
- Prince Wine Store recommendations for Grand Final weekend
Caro on the Brownlow
- The gossip, the winner, the stories – Caro shares all her thoughts from the night
Which Charles is telling The Truth?
Another big week in British Royal family life
- Outline of book, why written now, new info and accounts
- Sunday’s BBC interview with Laura Kuenssberg – how did that go for Charles Spencer
- Do we think Prince Charles said ;”We’ll forget her soon enough.”
- What avenues are open to reporters when two parties have differing accounts of an event, with no witnesses
- Royals responding publicly: good call/bad call
- Where does this leave William and Harry? Next year’s 30th anniversary remembrances? Spencer’s reputation
The Cocktail Cabinet: with Paul Green from Prince Winestore.
THIS WEEK: What to drink on Grand Final Day
Idee Fixe Brut Rose 2023
Idee Fixe Blanc de Blancs Premier Brut 2023
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
BSF. BSF brought to us by Red Energy.
Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.
BOOK: Corrie: Sophie, Standing There by Meg Mason
SCREEN: Corrie: 500 Miles in cinemas as part of British Film Festival in November
FOOD: Caro: Trudy’s Sausage Rolls
500 gms good quality sausage mean
500-700gms beef mince
1 large brown onion
2-3 garlic cloves
1 medium carrot – grated
2 sping onions finely diced
Handful parsel diced
1 beaten egg
Salt & Pepper
Generous squirts of tomato sauce, mustard and HP brown sauce or condiments of your choice
6 sheets frozen puff pastry
Eggwash and sesame seeds
Method
Fry up onion and garlic until soft
Place all ingredients in a mixing bowl
Get your hands in amongst it and squeeze together to combine evenly
Preheat oven to 200 degrees
Layout the frozen pastry sheets on a bench and slice in half
Divide mixture laying in an even line along the length of the sheets
Eggwash one long edge of each sheet to help seal the rolls
Lay seam side down on baking paper on an oven tray. Leave space between the rolls
Brush eggwash on each roll
Sprinkle over sesame seeds
Slice each roll as you like
Bake for 30-35 minutes until pastry is puffed and golden
SIX QUICK QUESTIONS
FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.
Caro to Corrie: Who wins your 2026 Brownlow Red Carpet 3,2,1
Corrie to Caro: What was the perfect ending to the greatest Preliminary Final you’ve ever witnessed
Caro to Corrie: What new trend is your latest design crush
Corrie to Caro: Which interview with a long-time colleague last week had you feeling truly nervous
Caro to Corrie: Who is Paudie and why are you obsessed with his Instagram account
Corrie to Caro: Which debut children’s book author is a must for next year’s Sorrento Writers Festival
THANKS TO RED ENERGY AND PRINCE WINESTORE
REMINDER
If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts.
DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG
Write to: [email protected]
And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS …
Ep 413 - Families Are Sacred
ON THIS EPISODE - The latest Pauline Hanson controversy - History of comments about family members of public figures - Wines to accompany Spring vegetables with Paul Green from the Prince Wine Store - Corries …
Shownotes
ON THIS EPISODE
- The latest Pauline Hanson controversy
- History of comments about family members of public figures
- Wines to accompany Spring vegetables with Paul Green from the Prince Wine Store
- Corries latest thoughts on King Charles, Harry& Meghan
- Caro’s family outing highlight last week
HANDS OFF MY FAMILY: Should a politician’s family be off-limits?
- Pauline Hanson’s comments last week about PM Albanese’s mother
- Is it ever appropriate to have a crack at a politician’s family
- Alan Jones’ 2012 comments about then PM Julia Gillard’s recently-deceased father
- For a politician’s family and private life, what is privacy and off-limits? And when can a case be mounted for what is in the public interest (ie Hunter Biden, Jim Cairns and Juni Morosi, Bob and Rosslyn Hawke, Jared Kusher and Ivanka Trump)
- As journalists, what is our own ethical line we would never cross
The Cocktail Cabinet: with Paul Green from Prince Winestore.
THIS WEEK: Wines to accompany Spring vegetables
• Ricca Terra Bronco Buster White 2024
• Gembrook Hill Sauvignon Blanc 2025
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
BSF. BSF brought to us by Red Energy.
Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.
BOOK: Corrie : Villa Coco by Andrew Sean Greer
SCREEN: Caro: One Night Only at cinemas
FOOD: Caro: Spring salad from Danielle Alvarez
Ingredients
85g (½ cup) quinoa
2 tbsp extra virgin olive oil
250g cooked beetroot
150g sugar snap peas
1 bunch leafy rocket, washed
3 sprigs of French tarragon, leaves picked (optional)
200g smoked trout fillet, flaked*
75g Danish-style feta
flaky sea salt and black pepper
For the citrus dressing
½ lemon (zest and juice)
½ orange (zest and juice)
1 small French shallot (eschalot), peeled and diced finely (about 30g)
4 tbsp extra virgin olive oil
Method
Step 1
Preheat your oven to 160C fan-forced (180C conventional) and cook the quinoa according to the package instructions; allow to cool, then toss with the olive oil and sprinkle lightly with salt.
Step 2
Line a baking tray with baking paper and spread the quinoa on the tray. Bake for 20-25 minutes, tossing halfway through, until it’s evenly golden and crunchy. Remove from the oven and allow to cool.
Step 3
Cut your beetroot into slices or wedges and place on your plate or platter to serve.
Step 4
Bring a small pot of salted water to a boil. Pull off the stem ends from the sugar snap peas and blanch them in the boiling water for one minute. Drain and allow to cool.
Step 5
To make the dressing, combine the zest and juice of the half lemon and half orange in a small mixing bowl. Add a sprinkle of salt and the chopped eschalot. Mix together and allow to sit for 10 minutes before adding the olive oil. Whisk to combine and set aside.
Step 6
Layer the salad ingredients on the plate or platter beginning with the beetroot, then the peas, rocket, tarragon (if using) and the smoked trout. Sprinkle over the crumbled feta and drizzle with the dressing before adding a good twist of flaky sea salt and black pepper. Top with the quinoa and serve immediately.
SIX QUICK QUESTIONS
FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.
Caro to Corrie: What is one thing that’s struck you since arriving home last week
Corrie to Caro: What political atrocity took place on a golf course over the weekend
Caro to Corrie: Finish this sentence: “The high drama and extraordinarily intense media coverage of Meghan and Harry’s return to the UK could have been dialled down if ……”
Corrie to Caro: What lost skill do you lament giving away
Caro to Corrie: Which household chore this weekend once again prompted differences of
opinion
Corrie to Caro: Under the headline of "family outing" what was this week's highlight
REMINDER
If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts.
DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG
And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS
QUICK LISTEN - The Cocktail Cabinet (From Ep 413)
The Cocktail Cabinet: with Paul Green from Prince Winestore. THIS WEEK: Wines to accompany Spring vegetables • Ricca Terra Bronco Buster White 2024 • Gembrook Hill Sauvignon Blanc 2025 …
Shownotes
The Cocktail Cabinet: with Paul Green from Prince Winestore.
THIS WEEK: Wines to accompany Spring vegetables
• Ricca Terra Bronco Buster White 2024
• Gembrook Hill Sauvignon Blanc 2025
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
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