ON THIS EPISODE
The feedback we’ve received over the years – from all sorts of people!
Our highlights, debates, memories and themes over the years
The biggest stories we’ve followed and discussed
The live events and a wonderful range of guests we’ve had join us on the podcast
BSF with a difference
Myles Thomson from the Prince Wine Store
The gifts that keep on giving...
The 400th Journey – we reminisce!
• How the podcast started
• How it evolved
• High points, big stories etc
• Funny moments
• Favorite guests
• Our Pod community and what it means to us
• The role of our producers (Miss Jane and Joel, plus Sam T, Hutchy etc)
• Why podcasts work generally as a medium and the rise and rise since we started back in 2017 ie what we have observed about our own podcast listening habits, what makes a good podcast etc
The Cocktail Cabinet: With Myles Thomson of Prince Winestore. THIS WEEK: Price’s Happy 400th Trio Pack
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: C&C - OUR 3 BEST BOOKS ACROSS THE 400 EPS
SCREEN: C & C - OUR 3 BEST SCREENS
FOOD: C& C - OUR 3 BEST RECIPES
A Recipe from Corrie:
APPLE and RASPBERRY CAKE
This has always been a really popular cake and once cooked someone always asks for the recipe.
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Serves: 8
3 granny smith apples
125g butter
1½ cups self raising flour
¾ cup caster sugar
1 egg
1 teaspoon vanilla
1 punnet raspberries icing sugar to top
thick cream or ice cream to serve
Preheat the oven to 180°C.
Grease and line a round cake tin with baking paper. Slice and cook the apples. Drain and wrap cooked apples in kitchen paper to absorb as much moisture as possible.
Melt the butter. Add the sifted flour, sugar, egg and vanilla and beat with a wooden spoon until smooth. Press ¾ of the mix into the cake tin, pushing it up the sides. Spread the apple on top and scatter the raspberries on the top of that. Drop dobs of the remaining mixture over the top.
Bake for 40-45 minutes. Allow the cake to firm before turning out. Sift icing sugar on top and serve with cream or ice cream and extra raspberries if serving as a dessert.
Cook's tip
A key to the success of this cake is to ensure that as much of the cooking liquid as possible is drained from the fruit before placing it on the cake batter.
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: If you had the time and the resources to start another podcast, what would be the topic
Corrie to Caro: If you had the time and the resources to start another podcast, what would be the topic
Caro to Corrie: When it comes to BSF, which do you wish you had more time to enjoy
Corrie to Caro: When it comes to BSF, which do you wish you had more time to enjoy
Caro to Corrie: If you could have one famous Australan as a guest on the podcast, who would it be
Corrie to Caro: If you could have one famous Australan as a guest on the podcast, who would it be
We want to hear from you!
Send through your feedback, recipes, recommendations and questions:
feedback@dontshootpod.com.au
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