Don't Shoot The Messenger

THE COCKTAIL CABINET – Spring wines with Paul from the Prince Wine Store

Bondar Rose 2026

Granbazan Verde Albarino

BSF – FOR Red Energy.

Book: Say Nothing Patrick Keefe

Screen: The Airport Chaplain SBS

Food: Brendan's Irish Potatoes

A special episode with Caroline Wilson and her husband, Brendan Donohoe

- Overseas travel

- The Good Good Golf controversy

- Andrew Dillon’s Collingwood gag – and crowd behaviour

- Spring wines with Paul from the Prince Wine Store

- Caro reveals an embarrassing incident at the petrol station this week!

- Brendan's thoughts on Essendon appointing Mark McVeigh as its new senior coach

THE COCKTAIL CABINET – Spring wines with Paul from the Prince Wine Store

Bondar Rose 2026

Granbazan Verde Albarino

BSF – FOR Red Energy.

Book: Say Nothing Patrick Keefe

Screen: The Airport Chaplain SBS

Food: Brendan's Irish Potatoes

Cut up about, I say, eight potatoes. This is for about four to six people, depending on their size.

So cut them into eight pieces each. Parboil them for about 15 minutes until they're soft.

Just use a knife to give them a bit of a poke, so that knife goes through cleanly. Cut up six pieces of garlic into little slithers.

Wow. And then cut them into little slithers, and then cut them into tiny little pieces. And then zest a lemon, one whole lemon.

So you have a lot of lemon zest. Combine the garlic and lemon to make a sort of bit of a paste. Put oil into an oven pan.

Put the potatoes in. Shmear them all around. Some salt on the top.

Make sure they're all coated so that the lemon and the garlic confuses. So 180 in a good oven for about 40, 45.

Toss and turn and mix around once or twice in that 40-minute period. So maybe put on your alarm clock after 20 minutes to give them a bit of a toss and a turn around, and then take them out after 40 minutes or till golden.

SIX QUICK QUESTIONS

Caro to Brendan: When should you not judge a book by its cover?

Brendan to Caro: Of the three biggest scandals you've covered over the AFL journey name your 3-2-1 podium

Caro to Brendan: what's the future of the National Party in Victoria with One Nation polling so well?

Brendan to Caro: What totally embarrassed you over the weekend?

Caro to Brendan: Are you disappointed James Hird isn't coaching Essendon?

Brendan to Caro: you're in the prime of your career but for how much longer will you keep working?

SIX QUICK TASMANIAN QUESTIONS for Brendon Gale

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red

Energy. Call 131 806.

Caro: What's Hobart's best kept secret?

Caro: What's Launceston's best kept secret?

Caro: Seven Mile or Barnbougle?

Caro: Who's your Tasmanian sporting hero?

Caro: What's your favourite small town in Tasmania?

Caro: What's your favourite Tasmanian winery?

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: Brendon to discuss Tasmanian author Robbie Arnott

SCREEN Brendon: Living With Devils .... 2023 Documentary by Simon Nasht and the ABC comedy Ground Up

FOOD – for Strength Meals Co. High protein ready meals: Caro: Roast pumpkin, currants, pine nuts, and seeds:

½ Japanese pumpkin

50ml olive oil or rendered duck fat

40g pine nuts

30g pumpkin seeds

40g currants

20ml olive oil

10ml sherry vinegar

Handful of chervil

Sea salt

Remove the seeds from the pumpkin and cut it into large wedges, leaving the skin on. Preheat your oven to 200C and put in a roasting tray to heat. Add the olive oil or rendered duck fat and when it's smoking, add the pumpkin wedges. Roast for about 25-35 minutes, turning halfway through, until deeply caramelised and tender. Season with sea salt and allow to rest.

Toast the pine nuts and pumpkin seeds separately in a dry pan until golden and fragrant. Set aside. In a small pan, warm the 20ml of olive oil and the sherry vinegar before adding the currants, allowing them to soften and become slightly plump. Remove from the heat and reserve.

Arrange the roasted pumpkin on a serving plate. Spoon over the warm currants and their dressing, then scatter with the toasted pine nuts and pumpkin seeds. Finish with a handful of fresh chervil leaves. Serves 3-4