Don't Shoot The Messenger

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

ON THIS EPISODE.

Tasmania CEO, Brendon Gale joins Caro to discuss his role at the newest AFL club, set to embark on the competition in 2028. Brendon speaks about the challenges and highlights so far, the road ahead and everything in between.

Brendon is a proud Tasmanian, growing up on a diary farm. He speaks about his Tasmanian heritage, the differences between working in Hobart to when he was in Melbourne at Richmond Ceo.

The Cocktail Cabinet: With Paul from Prince Winestore. THIS WEEK:

Tasmanian wine and spirits

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: 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

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?

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. THIS WEEK:

Chardonnay

Marnong Estate Sunbury Chardonnay 2025

Leeuwin Estate Prelude Chardonnay 2024

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.

Anna to Caro: What's the best footy story of the year?

Caro to Anna: What's your latest late winter skincare tip?

Anna to Caro: Which constant diatribe are you tiring of?

Caro to Anna: Which Aussie female artist's retrospective is on the top of your 'to do' list?

Anna to Caro: Which piece of celebrity inter-marital advice should have been taken?

Caro to Anna: Which new book by your favourite living Irish author about your favourite dead Irish author are you busting to read?