Don't Shoot The Messenger

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

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

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

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

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.

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 feedback@dontshootpod.com.au.