Don't Shoot The Messenger

The Cocktail Cabinet: With Myles Thomson of Prince Winestore.

This week: bushfire-affected wineries

Bests Great Western Riesling 2025

https://princewinestore.com.au/bests-great-western-riesling-2025.html

Minim Colbinabbin Fiano 2024

https://princewinestore.com.au/minim-colbinabbin-fiano-2024.html

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: Flesh by David Szaly

SCREEN:

Caro: Blue Moon

FOOD:

Caro: Nigella Lawson’s Prawn and Salmon curry

https://www.nigella.com/recipes/thai-yellow-pumpkin-and-seafood-curry

All your questions, feedback and suggestions are answered here!

Send them to us via Instagram, Facebook - or email [email protected]

ON TODAY’S SHOW

- The Jeffrey Epstein saga continues – one of the biggest stories from this century

- Major cuts at the Washington Post

- Does the AFL have a women problem?

- The two AFL teams that MUST perform this year

- Bushfire affected wineries with Myles Thomson from the Prince Wine Store

Epstein, Epstein, Epstein:

How does one man abuse hundreds of women, destroy a prince, forces a prime minister to the brink, threatens to bring down a president , - and still have so many industry and political leaders quacking in their boots six years after his death

- The victims

- The Perpetrators

- The Crime Ring

- The Networking

- The Justice (and where is it?)

- And what of Ghislaine

Vale Washington Post – sacking 300 journalists – is it now in its death throws?

The Cocktail Cabinet: With Myles Thomson of Prince Winestore.

This week: bushfire-affected wineries

Bests Great Western Riesling 2025

https://princewinestore.com.au/bests-great-western-riesling-2025.html

Minim Colbinabbin Fiano 2024

https://princewinestore.com.au/minim-colbinabbin-fiano-2024.html

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: Flesh by David Szaly

SCREEN:

Caro: Blue Moon

FOOD:

Caro: Nigella Lawson’s Prawn and Salmon curry

https://www.nigella.com/recipes/thai-yellow-pumpkin-and-seafood-curry

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 anniversary last week took you back in time

Corrie to Caro: Which AFL club is under the most pressure this year ?

Caro to Corrie: Which business closure this week shocked you

Corrie to Caro: Why does the AFL suddenly have a woman problem again?

Caro to Corrie: What is the one news item coming out of America that makes you smile

Corrie to Caro: What mother daughter fashion critique made you laugh this week?

SIX QUICK QUESTIONS

Corrie to Caro: What was the most ridiculous media ban of the summer

Caro to Corrie: What was one of your unexpected late-night happy moments this summer

Corrie to Caro: What humiliating experience had you in fits of laughter over the summer

Caro to Corrie: What was this summer’s car drama

Corrie to Caro: What annual age-old problem did you finally solve this summer - what to do with leftover ham!

RECIPE:

2 tablespoons extra-virgin olive oil

1 garlic clove, thinly sliced or grated

100g or so leftover ham, shredded

200g cherry tomatoes, left whole Salt

Large handful rocket leaves

1 tablespoon butter

Zest of 1 lemon, plus juice of ½ (about 50ml)

3 tablespoons grated Parmigiano

Reggiano, plus extra to serve 200g favourite long pasta

Place a large frying pan over a medium heat. Add the olive oil and ham and cook for a few minutes, or until the ham starts to caramelise. Add the garlic and toss for 30 seconds. Add the cherry tomatoes and ¼ cup (60ml) water.

Season lightly with salt, being mindful that the ham can be quite salty. Cook, covered, for about 10 minutes, until the tomatoes are just soft and starting to release their juice. Meanwhile, bring a large saucepan of water to a lively boil and season until it's as salty as the sea. Add the pasta and cook until al dente.

Add the rocket, butter, lemon zest and lemon juice to your sauce.

Once the pasta is cooked, use tongs to fling it into the pan and give everything a good toss.

Add a splash of pasta cooking water if needed to loosen things up, along with the Parmigiano Reggiano. Toss again, then serve immediately with extra cheese.

Caro to Corrie: Which band did you rediscover this summer