Don't Shoot The Messenger SEN

ON TODAY’S SHOW
-       Dusty’s Day – his 300th game
-       Jason Dunstall’s elevation to Legend status
-       The Bridgerton phenomenon
-       Gillon McLachlan’s career move
-       Do election polls matter?

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.
This week: Ballarat regional wines
Provenance Golden Plains Pinot Noir 2022
Mt Langi Ghiran Cliff Edge Shiraz 2021 (will be online at Prince Wine Store in the coming days)
 
BSF. Brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.
BOOK: Corrie has a Book: Major Pettigrew’s Last Stand by Helen Simonson
SCREEN: Caro has a Screen: Blue Lights SBS on Demand
Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: Caro and Corrie have a recipe: Ross Andrewartha’s Anchovy Straws
To begin, brush two slices of puff pastry with egg wash. Then create three ‘ribbons’ of anchovies (you’ll use one whole tin). Dust with Aleppo pepper and finely grated Parmesan. Sandwich with the other piece of puff and return to the freezer for 15mins to firm up. Cut into 1cm straws then place on their sides onto a lined baking tray. Bake at 180c for fifteen minutes.                                     

DID YOU SEE THAT? Kerri-Anne Kennerley's comments on the culture of bullying at Nine.
                                                      
SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.
 
CARO TO CORRIE:  Should journalist Lauren Windsor have secretly recorded and then made public her private conversation with US Supreme Court Judge Samuel Alito
CORRIE TO CARO: Has Gillon McLachlan made the right career move
CARO TO CORRIE:  What much-loved all-purpose, old-fashioned retailer is fast becoming a dinosaur
CORRIE TO CARO: What now-historic occasion was a major disappointment at the time
CARO TO CORRIE: What fact stopped you in your tracks this week
CORRIE TO CARO: Off the back of Heather Ewart’s book launch last week, nominate your next Aussie road trip

Thank you Red Energy, Prince Winestore and Cobram Olive Oil
Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW 

Turmoil at channel 9 & Peter Costello’s resignation

King’s Birthday honours for Daniel Andrews 

Caro’s chat with Simon Goodwin & the pressure of success

A Netflix recommendation from Caro

And the Bledisloe Cup of wines!

 
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.
JUNE MIXED DOZEN - AUSTRALIA vs. NEW ZEALAND
Amen Break Pinot Noir 2020
Rob Hall Yarra Valley Pinot Noir
Bilancia Syrah 2020
Paisley Wines Boombox Shiraz

BSF
BOOK: Eleven Letters to You: A Memoir by Helen Elliott
SCREEN: A Man in Full on Netflix
Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: Extra Puffy Brazilian Cheese Puffs
200g cheddar cheese, or a mixture of cheddar
and parmesan
200g milk of choice
100g olive oil or melted butter
1 tsp fine sea salt
300g tapioca starch, or arrowroot
3 large eggs
Extra olive oil or butter for greasing tins, or paper muffin cups
Instructions
Thermomix method
1.  Cut cheese into 2cm cubes and grate in Thermomix 8 sec/speed 8. Remove from bowl and set aside.
2. Place milk, oil and salt into Thermomix bowl and heat 5 mins/90C/speed 1.
3. Add tapioca starch and mix to combine, 20 sec/speed 6.
4. Allow to cool for 20 mins or so.
5.  Add eggs and cheese and mix 20sec/speed 6.
6. Place mixture into a large bowl and set in the fridge or freezer to completely cool and become firm (at least 30 mins in freezer, or 1 hour in fridge – can be left a day or two in fridge in a sealed
container).
7. Meanwhile, prepare a 12 hole muffin tin by greasing with some olive oil or butter, or line muffin tin with paper liners.
8. Preheat oven to 200C.
9.    Scoop out cold mixture into muffin cups with a nice cream scoop or large dessert spoon, so the cups are approx 3/4 filled witha rounded top. (Mixture will be very stiff and even have a dry, crusty layer – that’s fine, the crusty bits will melt and they will cook perfectly.)
10. Bake for 25 mins, or until golden brown and crunchy on the outside. Make sure they are firm to touch before removing from oven, so they don’t fall. To make them even crunchier on the outside, you can turn off oven, leave door a little ajar, and leave them there for another 10-15 mins.
11. Serve hot for super crunchy outside and chewy inside!
Conventional method:
1.    Grate cheese and set aside.
2. Heat together milk, oil and salt in a saucepan on the stovetop over med-high heat, just until milk is hot but not boiling.
(Stir now and then while it heats.)
3. Remove from heat, add tapioca starch and mix to combine. Cool mixture for 20 mins or so.
4.    Add eggs and cheese and mix well in a food processor or blender, until quite smooth. Place into fridge or freezer so mixture is completely cold before continuing with recipe above.
1. Keep batter in fridge for up to 3 days. Keep baked puffs in a sealed container/bag in the fridge for up to a week, or in freezer for a month or so. They’re yummy served cold but will be chewy, not crunchy on the outside. Leftover puffs can be halved, turned upside down, and heated in hot grill to bring back the crunch!

DID YOU SEE THAT? The latest Australian Story, which revisited the life of Quaden Bayles 
 
SIX QUICK QUESTIONS
CORRIE TO CARO: Did the King’s Birthday honors get the timing right with Daniel Andrews?
CARO TO CORRIE:  What job do you wish had come your way
CORRIE TO CARO: Thinking of the extraordinary contribution of doctor, TV presenter and author Michael Mosley, have you ever tried the 5-2 diet
CARO TO CORRIE:  What big literary event are you looking forward to this week
CORRIE TO CARO: What telephone call gave you the biggest surprise this year
CARO TO CORRIE: What big screen event are you looking forward to this week
Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW:
Laura Tingle, the ABC and the Murdoch media empire
We discuss Caro’s article on Alastair Clarkson & the latest with the Hawthorn racism dispute
Myles Thomson takes us to Greece
A recipe from Wholesome By Sarah
And Dancing like you did in the 80's!
 
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Greek wines
Kir-Yianni Paranga White (Roditis & Malagousia) 2023
Gentilini Rhombus Robola 2022

BSF brought to us by Red Energy.
BOOK: Caro has a Book: Work by Bri Lee
SCREEN: Corrie has a Screen: The Way, My Way
Thank you to Cobram Estate Olive Oil:
FOOD: Corrie has a recipe: Sarah Pound’s Thai Green Curry with Broccoli and Chickpeas
https://www.facebook.com/reel/401711212501442
Thai green curry with broccoli & chickpeas
PREP TIME 10 minutes COOK TIME 25 minutes SERVES 4
I created this recipe because I wanted it to stand out from other vegetarian curries and, boy, it definitely does that. Spice, creaminess, zing and freshness all in one. Love it.
What you'll need
3 tablespoons sesame seeds
3 tablespoons salted peanuts
2 tablespoons extra-virgin olive oil
1 onion, diced
4 garlic cloves, finely chopped
2.5 cm piece of ginger, grated
190 g green curry paste
400 ml can coconut milk
1 tablespoon fish sauce
2 teaspoons brown sugar
2 heads of broccoli, chopped into florets (approximately 3 cups)
1 large zucchini, cut into rounds
400 g can chickpeas, rinsed and drained zest and juice of 1 lime
TO SERVE
1 handful of coriander leaves
1 handful of Thai basil leaves
60 g (½ cup) finely sliced spring onion finely sliced green chilli
Spiced Coconut Rice (page 226) or steamed rice lime wedges
Combine the sesame seeds and peanuts in a large frying pan over medium heat. Toast until they turn golden brown and release their fragrance. Remove and set aside.
Heat the olive oil in the same pan over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.
Add the sesame seeds and peanuts. Stir in the curry paste and cook for 1 minute to release its flavours.
Add the coconut milk, fish sauce and brown sugar.
Stir well and let the mixture come to a gentle simmer.
Time for some greens. Add the broccoli and zucchini and cook, stirring occasionally, for 6-8 minutes until the vegetables are tender-crisp. Tip in the chickpeas and cook, stirring, until they are heated through.
Squeeze on the lime juice, sprinkle on the lime zest and stir well.
The finishing touches. Scatter the coriander leaves, Thai basil leaves, spring onion and chilli over the green curry and serve with the coconut rice and lime wedges for squeezing over.
                  
DID YOU SEE THAT? Dame Judy Dench says she will never act again because she can’t see.    

SIX QUICK QUESTIONS for  Red Energy owned by Snowy Hydro, a renewable energy leader.
CORRIE TO CARO: Should Amelia Hamer step aside for Josh Frydenberg
CARO TO CORRIE:  Which two old journos made complete sense this week
CORRIE TO CARO: Which sport have you completely lost interest in
CARO TO CORRIE:  Which Tiktok social media phenomenon is bringing you complete joy this week
CORRIE TO CARO: Now winter is upon us, what is your all-time favorite flower
CARO TO CORRIE: Now winter is upon us, what is your new-found favorite clothing accessory

AND TWO PODCAST RECOMMENTATIONS:
The Fourth Estate podcast - The Laura Tingle episode
Anderson Cooper 360
Learn more about your ad choices. Visit megaphone.fm/adchoices

ON THIS WEEK'S SHOW:
2 high-profile Aus companies experience #metoo moments
Portrait controversies continue
Tasmania wines
The impact Reece Witherspoon’s book club is having
And a 30-year milestone for a classic British Rom-Com

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. TASMANIAN wines (links to Myles' recommendations will be in the show notes shortly)

BSF:
BOOK: Long Island by Colm Toibin
SCREEN: D/Artagnan
FOOD - Slow-roasted lamb
1,6-2.2 kg bone-in lamb shoulder'
1 brown onion, unpeeled, cut into
6 wedges
2 cups (500 ml) water
MARINADE
2½ tsp finely chopped fresh
rosemary leaves
1 tbsp dried oregano
2 garlic cloves* (big!), finely
minced
1 tsp cooking salt*
½ tsp black pepper
¼ cup (60 ml) extra-virgin olive oil (Cobram Estate)
LAMB JUS
1 tsp cornflour
14 cup (60 ml) water
¼ tsp cooking salt*
Marinate lamb - Mix the marinade ingredients in a small bowl. Rub the mixture all over the lamb, getting it right into all the cracks and crevices! If time permits, marinate for 2 hours on the counter in a roasting tin, or up to 24 hours in the fridge. (I skip this more often than not!)
Preheat the oven to 230°C (210°C fan-forced).
Roast lamb over high heat - Place the onion in the roasting tin under the lamb. Pour the water into the tin. Roast, uncovered, for 45 minutes.
Slow-roast lamb' - Turn the oven down to 100°C (conventional and fan-forced). Cover the lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I do this overnight). Test the side of the lamb with two forks to ensure the meat is fall-apart tender. If not, cover and return to the oven, checking every 15 minutes.
Rest - Transfer the lamb to a large dish (reserve the liquid in the roasting tin). Cover loosely with foil and rest for at least 10 minutes before serving (it will stay warm for 2-3 hours).
Lamb jus - Strain all the liquid in the roasting tin into a medium saucepan (there should be around 3-4 cups/750 ml-1 litre). Bring to the boil, then simmer rapidly on medium-high until it reduces down to 1 cup (250 ml). Mix the cornflour and water together, then pour this in slowly in a thin stream while stirring continuously. Cook for 2 minutes over medium heat, stirring every now and then, until it thickens to a syrupy consistency. Add salt to taste and transfer to a gravy jug.
Serve - Use tongs for tearing the meat off the bone - no knife for carving needed!
Serve with the jus, a side of Garlic Roast Potatoes (page 339) and steamed vegetables tossed with Mediterranean Dressing (page 333). For dessert, I see Apple Crumble (page 301) on your table!
NOTES
1.      If your shoulder is much smaller, reduce the roasting time - start checking at the 10 hour mark. Don't fret about overcooking - shoulder is a well-marbled cut of meat and the low oven temperature is extremely forgiving.
2.      Substitute with 1¼ tsp finely chopped dried rosemary.
3.      I do the lamb shoulder overnight. With the low oven temperature and all the liquid in the pan (you end up with about 3-4 cups once finished!), I am not concerned about any burning while sleeping with the oven on.
4.      Make ahead: Cook the lamb as per the recipe. Cover loosely with foil and let it cool completely to room temperature, around 4 hours. Refrigerate until required.
Remove from the fridge 2 hours prior, then reheat, covered with foil, in a 150°C oven (conventional and fan-forced) for 1 hour. Or microwave, if it's an emergency (it happens.).

DID YOU SEE THAT? The impact of Reece Witherspoon’s book club

6 QUICK QUESTIONS:
CORRIE TO CARO: Who inspired you this week
CARO TO CORRIE:  Who least impressed you this week
CORRIE TO CARO: What media deal worried you this week
CARO TO CORRIE:  What media announcement brought joy this week
CORRIE TO CARO: What was the saddest public political sight this week?
CARO TO CORRIE: What movie milestone are you celebrating this month
Le

ON TODAY’S SHOW

We discuss portraits! The Kings’ Portrait, the first since his coronation

And Gina Rinehart had requested the removal of an unflattering portrait of her

Beechworth wines with Myles Thomson

Scottie Sheffler’s arrest

The best two sporting jobs up for grabs in Victoria right now

Great (and not so great) speeches 


THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Victorian wines
Fighting Gully Road Sangiovese
Savaterre Frere Cadet Chardonnay
BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.
BOOK: Caro has a Book: Enter Ghost by Isabella Hammad
SCREEN: Corrie has a Screen: The Taste of Things
Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: Corrie has a recipe:     Marcus’s Amazing Paella:
Paella for the Travellers Golfers (easily fed 8 hungry golfers)
1kg of Arborio rice
2lt chicken stock
500ml fish stock
3 tbs smoked paprika
Good squeeze of Harissa paste (to taste)
Pinch of saffron threads (steep in 100mls of hot water)
10 Artichoke hearts – halved
2 red peppers blackened – deseeded and cut into strips
4 cloves garlic – crushed
4 onions – diced
1 Atlantic salmon fillet (large)- cubed
12 large green prawns - peeled
12 Calamari rings
12 mussels
4 chicken thighs – cubed
2 chorizo sausages – 1cm diced
500g frozen peas
Lots of EVO

Method
1.       Cover the paella pan with a thin film of EVO
2.       Brown chicken pieces and set aside
3.       Add some more EVO add garlic and onions, lightly brown
4.       Add more EVO, enough to ensure that all the rice will get coated.
5.       Add rice and stir to coat completely with oil
6.       Add chicken and fish stock
7.       Add smoked paprika, saffron and harissa paste (add to taste as is can be a bit fiery). Stir to combine
8.       Return chicken to pan
9.       From here on its all about presentation
10.  Add and arrange chorizo, artichoke hearts, red peppers, salmon, prawns and frozen peas.
11.  Leave to bubble until all the liquid has been absorbed into the rice, this usually takes around 17 minutes. The longer you cook the paella the better the Socarrat (crispy caramelised bottom) will be. Don’t cook so long that you dry out the paella.
12.  Add mussels towards the end of the cook as they only need a few minutes.
Notes:
1.       Use the best quality arborio rice you can find
2.       If you are not close to a fish monger the local IGA usually has great seafood. I have found the 500g bags of Boston Bay mussels blanched and ready to eat from Port Lincoln great for paella on the Road.
3.       If you are not feeding 8 golfers as per this recipe, just use 80g of rice per person (as a guide), measure the rice in a measuring cup and then double the volume of stock to rice.
4.       Paella pans come in numerous sizes: I use a 50cm pan for a paella using 1kg of rice to feed 8 people.
5.       If you are using a large pan you will need a paella or BBQ gas ring burner to achieve a good coverage on the base of the pan. They are available at Chef’s Hat in South Melbourne, specialist BBQ stores and Spanish grocers.

DID YOU SEE THAT? Discussion on Scottie Sheffler’s arrest – and this article in the New York Post about his time behind bars

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.
CORRIE TO CARO: What nostalgic shopping trip warmed your heart last week
CARO TO CORRIE: Which speech impressed you last week
CORRIE TO CARO: What Saturday shopping trip opened your eyes last week
CARO TO CORRIE:  Which speech least impressed you last week
CORRIE TO CARO: What are the two hottest jobs going in sport right now
CARO TO CORRIE: What news of a TV return caused excitement this week
Thank you Red Energy

THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store
Myles brings us a selection of whiskeys for National Cocktail Day

Murray McDavid Whisky

Hellyers Rd Double Cask (here)

Hellyers Rd Journeyman Single Malt (here)

Hellyers Rd Whisky Cream Liquer (here)


And Caro gives us a recipe for an Old Fashioned!
Learn more about your ad choices. Visit megaphone.fm/adchoices