Don't Shoot The Messenger

ON THIS EPISODE

- We discuss the lives of Sam Neill, Derryn Hinch and Richard Scolyer

- France wines with Myles Thomson from the Prince Wine Store

- A footy soap opera continues

- The latest from the Royal Family

- The rise of the electric car

-

VALE SAM NEILL

- Sam’s early career

- Filmography and our favourite Sam films

- His style and what he brought to movies

- Instagram account during Lockdown – finding new audiences

VALE DERRYN HINCH

- One of the first of the “celebrity journalists”

- Redefined morning radio – how, contribution, impact

- Contempt of Court convictions

- TV career

- Larger than life

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. THIS WEEK: Tour de France Stage

• Cave de Tain Syrah Premier Note 2023

• Talmard Macon Chardonnay 2024

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.

BOOK: Caro: Liza Minelli autobiography Kids, Wait Til You Hear This!

SCREEN Caro: The Invite movie

FOOD: Corrie: Thyme and Sumac Hassleback Potatoes from ‘Winter’ by Louise Franc

Serves 4

8 medium roasting potatoes

60g butter

2 TBS olive oil

1 TSP thyme leaves, plus extra to garnish

1 TSP chopped rosemary leaves

1 TSP sumac

Preheat the oven to 180°C/350°F (fan-forced). Line a baking tray

with foil.

Lay one potato on a chopping board, and place two wooden spoons

or two large chopsticks along the length of either side of the potato.

Starting at one end and working to the other, cut thin slices into

the potato,, bringing the knife down to the wooden spoons, which

will prevent you cutting all the way through. This will take some

time, but the effect will be worth your patience. Repeat with the

remaining potatoes.

Gently fan out the potatoes, to allow the fat to get between the

slices, then place on the baking tray.

Melt about 1 tablespoon of the butter, and mix with the olive

oil, thyme, rosemary and sumac. Brush the butter mixture

onto the potatoes, using the bristles to gently get some of the

butter between the slices. Season with salt and freshly ground

black pepper.

Transfer to the oven and roast for 30 minutes. Melt the remaining

butter, use it to baste the potatoes, then roast for a further

15 minutes.

Season with salt and pepper, garnish with extra thyme 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: King Charles inviting Harry and his family to Highgrove; good call/bad call

Corrie to Caro: What footy soap opera gets more extraordinary by the week

Caro to Corrie: While the conspiracy theorists mull over Senator Lindsey Graham’s death in Washington this week, which recent suspected murder really does sound like an episode of Slow Horses

Corrie to Caro: What always amazes you about Australian sport’s most bitter code war

Caro to Corrie: What movie sequel are you looking forward to seeing

Corrie to Caro: Would you buy an electric car

If you have feedback, suggestions, recipes, stories – send them through to us!

feeback@dontshootpod.com.au

Or find us on Instagram and Facebook @dontshootpod

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 major cultural hit were you late to the party on

Caro to Corrie: What is one sport challenge you are glad you never ever embarked upon

Corrie to Caro: What nostalgic summer fabric has made a comeback

Caro to Corrie: What gave you the greatest sense of domestic achievement last weekend

Corrie to Caro: What double-whammy has forced you to reassess your beauty routine

Caro to Corrie: What is the latest case of supermarket category overkill

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 and Caro: Whistler by Ann Patchett

SCREEN: Corrie and Caro: Blackshore on Stan

FOOD: Corrie: Steak with Reverse Marinade, a la Steak Tartare

From ‘Home Food’ by Elizabeth Hewson

FROM ‘Home Food’ by Elizabeth Hewson (cookbook)

Steak with reverse marinade, à la steak tartare

Serves 2

We don't eat a lot of steak these days, but when we do, I like to

make it count. I prefer to buy one thick steak from the butcher

and slice it up. It feels like a better and more economical way

to enjoy steak. You can use whatever cut of steak you like, but

bavette steak is a personal favourite. Rump is also a flavoursome

and affordable option, though it has a bit of chew. I always ask my

butcher for recommendations. Resting the steak in the marinade

gives it a chance to soak up all the flavour, and creates a seriously

good sauce. This takes inspiration from one of my fayourite dishes:

a classic steak tartare. To serve, I drape slices of steak over a bed

of rocket and spoon the marinade over the top. For carbs, I can't

go past my boiled baby potatoes (page 204).

1x500 g (1 lb 2 0z) steak, 2-2.5 cm

(4-1 inch) thick (ask your butcher

what they recommend

extra virgin olive oil

2 big handfuls of rocket (arugula) leaves

juice of i lemon

Marinade

5 cornichons, finely sliced

1 tablespoon capers in vinegar, drained

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon red wine vinegar

2 tablespoons chives, finely chopped

3 tablespoons extra virgin olive oil

salt and freshly ground black pepper

Tabasco, to taste

Combine all your marinade ingredients in a shallow, wide bowl, large

enough for the cooked steak to rest in. Give it a good mix and then

taste. The marinade should be punchy, with a good hum of acidity.

Adjust the heat to your liking, but keep in mind that it will mellow as

the steak rests.

Drizzle the steak with olive oil, then season generously with salt and

freshly ground black pepper.

Heat your barbecue or griddle pan until it's smoking hot - this is

crucial. Place the steak on the grill and cook for 2-2½ minutes,

depending on the thickness. Flip the steak and cook it for another

2 minutes. I like my steak medium rare, so this timing generally

works for me, but if you're nervous, a steak thermometer will be

your best friend: rare is 45-50°C/113- 122 F, medium rare

50-55°C/122-131 °F, medium 55-60°C/131 - 140°F, medium-

well 60-65°C/140-149 F and well done 65-70°C/149-158 F.

80

Once cooked, place the steak in the bowl with the marinade and

spoon the marinade over it. Leave it to rest for 10 minutes. Lay the

rocket out on a plate and gently toss with a touch of lemon juice to

bring it alive.

Once rested, slice the steak on an angle and drape it over rocket.

Spoon the remaining marinade over the top

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. THIS WEEK: Tour de France Stage 1&2

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.

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