Don't Shoot The Messenger

ON THIS EPISODE

- International news, tensions and global politics from the summer – and the events in recent days

- AFL Opening Round – and the season launch in Sydney

- New vintage wines with Myles Thomson from Prince Wine Store

- Did Brunton Avenue need to be changed to Barassi Way?

- The one question you should NEVER ask when receiving an invite...

- Another reason Corrie loves March

A big weekend of international news.

- How the conflict between Iran and US-Israel impacts Australians in the Middle East

- Would you travel right now?

- The impact on Sorrento Writers Festival program launch – how the sessions on global politics, Iran, war themes have taken off

- Other Festival highlights

AFL Launch Week

- Party time in Sydney. Why Sydney?

- Clubs to watch ( in crisis or likely to do well)

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: new vintage wines

Onannon Main Ridge Tudibaring Pinot Noir 2022

Wynns Coonawarra Black Label Cabernet 2021

Rieslingfreak No. 4 Eden Valley Dry Riesling 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: The Mushroom Tapes by Helen Garner, Chloe Hooper and Sarah Krasnostein

SCREEN:

Caro: Is This Thing On?

FOOD:

Corrie: Corrie’s Smoked Salmon and Asparagus Pasta

Ingredients

1 cup self raising flour

1/2 cup caster sugar

1 cup coconut

100 g butter melted

3 tbs passionfruit pulp

1 X 395g tin condensed milk

3 tbs lemon juice

Instructions

Preheat oven to 180 degrees (160 fan forced).

Grease and line a rectangular slice pan with baking paper (16X26cm).

Sift the flour into a large bowl.

4. Add the coconut, caster sugar and melted butter.

5. Mix together until it forms a dough (you might find it easier to use your hands!).

6. Press the mixture firmly into the prepared tin and smooth the top with the back of a spoon.

7. Bake in the oven for 10-12 minutes or until lightly golden.

8. Set aside to cool slightly.

9. Reduce the oven temperature slightly (to 160 degrees).

10. Whisk the condensed milk, lemon juice and passionfruit pulp together in a bowl.

11. Pour the mixture over the top of the cooled slice base.

12. Place back into oven for 15 minutes (or until the passionfruit layer has set when lightly touched).

13. Leave in the pan to cool completely.

14. Cut into slices.

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: Which news icon surprised you this week

Corrie to Caro: Barassi Way or Brunton Avenue

Caro to Corrie: Which award was well-deserved at this weekend’s Actors Awards in Los Angeles

Corrie to Caro: What’s the best comeback line you’ve heard this year

Caro to Corrie: What is another reason to love March

Corrie to Caro: Trash or Treasure: what was your great weekend find

SIX QUICK QUESTIONSFOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy.

Call 131 806.

Corrie to Caro: Is there such a thing as a bad migrant

Caro to Corrie: Which statement from the Prime Minister’s office pleased you this week

Corrie to Caro: Are you across the Great Brush Amnesty (re: Hourglass brushes)

Caro to Corrie: Which other royal family completely absorbed you this month

Corrie to Caro: What new football team are you going to follow this year

Caro to Corrie: What’s your latest “Diarygate” drama

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: The Heir Apparent by Rebecca Armitage“What a book for the time… ” – Corrie

SCREEN:Caro: Song Sung Blue“It is funny. It is sad. It will take you to places you will never imagine. It’s a great film. Kate Hudson is brilliant in it.”

FOOD:Caro: Tomato Salad

“A very simple recipe, by Adam Liaw. Make double, because it will last a few days and it’s absolutely delicious”

1 eschalot (French shallot), minced2 garlic cloves, peeled and grated1 anchovy, finely minced, or ½ tsp fish sauce (optional)¼ tsp dried oregano½ tsp sugar2 tbsp red wine vinegar3 tbsp olive oil4 heirloom tomatoes, cut into irregular chunks1 tbsp finely shredded parsleysalt and pepper, to seasonCombine the eschalot, garlic, anchovy or fish sauce (if using), oregano, sugar, red wine vinegar and olive oil together and set aside for 15 minutes.

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Rosé

⁠Solis Cotes de Provence Rose 2022⁠⁠

Sutton Grange Fairbank Rose 2022⁠www.princewinestore.com.au 

177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St SydneyBSF brought to us by Red Energy.

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