Don't Shoot The Messenger

ON THIS EPISODE:

- Caro's news from the Brownlow medal

- Another big week for the Royal Family and Prince Charles

- Prince Wine Store recommendations for Grand Final weekend

Caro on the Brownlow

- The gossip, the winner, the stories – Caro shares all her thoughts from the night

Which Charles is telling The Truth?

Another big week in British Royal family life

- Outline of book, why written now, new info and accounts

- Sunday’s BBC interview with Laura Kuenssberg – how did that go for Charles Spencer

- Do we think Prince Charles said ;”We’ll forget her soon enough.”

- What avenues are open to reporters when two parties have differing accounts of an event, with no witnesses

- Royals responding publicly: good call/bad call

- Where does this leave William and Harry? Next year’s 30th anniversary remembrances? Spencer’s reputation

The Cocktail Cabinet: with Paul Green from Prince Winestore.

THIS WEEK: What to drink on Grand Final Day

Idee Fixe Brut Rose 2023

Idee Fixe Blanc de Blancs Premier Brut 2023

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: Corrie: Sophie, Standing There by Meg Mason

SCREEN: Corrie: 500 Miles in cinemas as part of British Film Festival in November

FOOD: Caro: Trudy’s Sausage Rolls

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: Who wins your 2026 Brownlow Red Carpet 3,2,1

Corrie to Caro: What was the perfect ending to the greatest Preliminary Final you’ve ever witnessed

Caro to Corrie: What new trend is your latest design crush

Corrie to Caro: Which interview with a long-time colleague last week had you feeling truly nervous

Caro to Corrie: Who is Paudie and why are you obsessed with his Instagram account

Corrie to Caro: Which debut children’s book author is a must for next year’s Sorrento Writers Festival

THANKS TO RED ENERGY AND PRINCE WINESTORE

REMINDER

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DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG

Write to: feedback@dontshootpod.com.au

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ON THIS EPISODE

- The latest Pauline Hanson controversy

- History of comments about family members of public figures

- Wines to accompany Spring vegetables with Paul Green from the Prince Wine Store

- Corries latest thoughts on King Charles, Harry& Meghan

- Caro’s family outing highlight last week

HANDS OFF MY FAMILY: Should a politician’s family be off-limits?

- Pauline Hanson’s comments last week about PM Albanese’s mother

- Is it ever appropriate to have a crack at a politician’s family

- Alan Jones’ 2012 comments about then PM Julia Gillard’s recently-deceased father

- For a politician’s family and private life, what is privacy and off-limits? And when can a case be mounted for what is in the public interest (ie Hunter Biden, Jim Cairns and Juni Morosi, Bob and Rosslyn Hawke, Jared Kusher and Ivanka Trump)

- As journalists, what is our own ethical line we would never cross

The Cocktail Cabinet: with Paul Green from Prince Winestore.

THIS WEEK: Wines to accompany Spring vegetables

• Ricca Terra Bronco Buster White 2024

• Gembrook Hill Sauvignon Blanc 2025

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: Corrie : Villa Coco by Andrew Sean Greer

SCREEN: Caro: One Night Only at cinemas

FOOD: Caro: Spring salad from Danielle Alvarez

Ingredients

85g (½ cup) quinoa

2 tbsp extra virgin olive oil

250g cooked beetroot

150g sugar snap peas

1 bunch leafy rocket, washed

3 sprigs of French tarragon, leaves picked (optional)

200g smoked trout fillet, flaked*

75g Danish-style feta

flaky sea salt and black pepper

For the citrus dressing

½ lemon (zest and juice)

½ orange (zest and juice)

1 small French shallot (eschalot), peeled and diced finely (about 30g)

4 tbsp extra virgin olive oil

Method

Step 1

Preheat your oven to 160C fan-forced (180C conventional) and cook the quinoa according to the package instructions; allow to cool, then toss with the olive oil and sprinkle lightly with salt.

Step 2

Line a baking tray with baking paper and spread the quinoa on the tray. Bake for 20-25 minutes, tossing halfway through, until it’s evenly golden and crunchy. Remove from the oven and allow to cool.

Step 3

Cut your beetroot into slices or wedges and place on your plate or platter to serve.

Step 4

Bring a small pot of salted water to a boil. Pull off the stem ends from the sugar snap peas and blanch them in the boiling water for one minute. Drain and allow to cool.

Step 5

To make the dressing, combine the zest and juice of the half lemon and half orange in a small mixing bowl. Add a sprinkle of salt and the chopped eschalot. Mix together and allow to sit for 10 minutes before adding the olive oil. Whisk to combine and set aside.

Step 6

Layer the salad ingredients on the plate or platter beginning with the beetroot, then the peas, rocket, tarragon (if using) and the smoked trout. Sprinkle over the crumbled feta and drizzle with the dressing before adding a good twist of flaky sea salt and black pepper. Top with the quinoa and serve immediately.

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 is one thing that’s struck you since arriving home last week

Corrie to Caro: What political atrocity took place on a golf course over the weekend

Caro to Corrie: Finish this sentence: “The high drama and extraordinarily intense media coverage of Meghan and Harry’s return to the UK could have been dialled down if ……”

Corrie to Caro: What lost skill do you lament giving away

Caro to Corrie: Which household chore this weekend once again prompted differences of

opinion

Corrie to Caro: Under the headline of "family outing" what was this week's highlight

REMINDER

If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts.

DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG

And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS

The Cocktail Cabinet: with Paul Green from Prince Winestore.

THIS WEEK: Wines to accompany Spring vegetables

• Ricca Terra Bronco Buster White 2024

• Gembrook Hill Sauvignon Blanc 2025

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: Corrie : Villa Coco by Andrew Sean Greer

SCREEN: Caro: One Night Only at cinemas

FOOD: Caro: Spring salad

Ingredients

85g (½ cup) quinoa

2 tbsp extra virgin olive oil

250g cooked beetroot

150g sugar snap peas

1 bunch leafy rocket, washed

3 sprigs of French tarragon, leaves picked (optional)

200g smoked trout fillet, flaked*

75g Danish-style feta

flaky sea salt and black pepper

For the citrus dressing

½ lemon (zest and juice)

½ orange (zest and juice)

1 small French shallot (eschalot), peeled and diced finely (about 30g)

4 tbsp extra virgin olive oil

Method

Step 1

Preheat your oven to 160C fan-forced (180C conventional) and cook the quinoa according to the package instructions; allow to cool, then toss with the olive oil and sprinkle lightly with salt.

Step 2

Line a baking tray with baking paper and spread the quinoa on the tray. Bake for 20-25 minutes, tossing halfway through, until it’s evenly golden and crunchy. Remove from the oven and allow to cool.

Step 3

Cut your beetroot into slices or wedges and place on your plate or platter to serve.

Step 4

Bring a small pot of salted water to a boil. Pull off the stem ends from the sugar snap peas and blanch them in the boiling water for one minute. Drain and allow to cool.

Step 5

To make the dressing, combine the zest and juice of the half lemon and half orange in a small mixing bowl. Add a sprinkle of salt and the chopped eschalot. Mix together and allow to sit for 10 minutes before adding the olive oil. Whisk to combine and set aside.

Step 6

Layer the salad ingredients on the plate or platter beginning with the beetroot, then the peas, rocket, tarragon (if using) and the smoked trout. Sprinkle over the crumbled feta and drizzle with the dressing before adding a good twist of flaky sea salt and black pepper. Top with the quinoa and serve immediately.

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 is one thing that’s struck you since arriving home last week

Corrie to Caro: What political atrocity took place on a golf course over the weekend

Caro to Corrie: Finish this sentence: “The high drama and extraordinarily intense media coverage of Meghan and Harry’s return to the UK could have been dialled down if ……”

Corrie to Caro: What lost skill do you lament giving away

Caro to Corrie: Which household chore this weekend once again prompted differences of opinion

Corrie to Caro: Under the headline of "family outing" what was this week's highlight

REMINDER

If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts.

DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG

And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS