Don't Shoot The Messenger

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SOCIETY & CULTURE
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Caroline Wilson and Corrie Perkin are best friends who share their unique take on life. Nothing is off limits. Just don't shoot the messenger.

19 DEC

Cocktail Cabinet with Myles Thompson, from the Prince Wine Store (Ep #340)

Hear Myles' Christmas recommendations and tips, all thanks to the Prince Wine Store. Learn more about your ad choices. Visit megaphone.fm/adchoices

8 min
18 DEC

Anna's famous Turkey Brine Recipe - Ep 340

Anna Barry joined us for our Christmas special! And of course, Anna was happy to share with us her famous Turkey Brine recipe. Learn more about your ad choices. Visit megaphone.fm/adchoices

7 min
17 DEC

Ep 340 - Christmas Special (feat. Anna from the Op Shop)

Our Christmas special – with Anna Barry, special guest co-host! How to navigate the next week with decorum, patience & goodwill to all men (and women) How and where to shop effectively Where to shop efficiently Great Gift Ideas House and table decorations How to spend Christmas Eve THE COCKTAIL CABINET Lilbert Fils Extra Brut Querciabella Chianti Classico 2021 Von Hovel Saar Riesling Kabinett 2022 BSF BOOK: Anna: The Venice Hotel by Tess Woods Caro’s: This Strange Eventful History by Claire Messud Corrie’s: Our Evenings by Alan Hollinghurst SCREEN: Anna: The Agency Caro: Out of Season Corrie: Black Doves FOOD: Anna: poached and marinated prawns Poached and Marinated Prawns SERVES 4 1 celery stalk, halved crossways 3 black peppercorns 1 shallot, halved and unpeeled 2 marjoram or oregano sprigs 1 fresh bay leaf 2 slices of lemon Sea salt 16 large raw prawns MARINADE 125ml (½ cup) extra virgin olive oil 1 lemon, ½ finely sliced, ½ juiced Handful of parsley leaves, finely chopped Handful of mint leaves, finely chopped ½ long red chilli, seeds removed, sliced Sea salt and black pepper INGREDIENTS METHOD 1 Place the celery, peppercorns, shallot, marjoram or oregano, bay leaf and lemon slices in a large saucepan. 2Cover with 2 litres of cold water and season well with salt. Bring to the boil, then reduce the heat to low and add the prawns. 3Gently poach the prawns for 4-5 minutes or until they are just cooked. Remove the prawns and, when cool enough to handle, peel and devein them, discarding the heads and shells. 4 Transfer the prawns to a shallow bowl and add the marinade ingredients. Stir to coat and set aside to marinate for 15 minutes, before serving at room temperature. Alternatively, make ahead and refrigerate, then bring to room temperature before serving. TIP You can make this dish ahead of time. Just be sure to bring the prawns to room temperature before serving. Plenty of bread to mop up all the delicious marinade is a must. Caro: Lemon and Ricotta pasta Fresh Ricotta (in the tub) Short pasta 1 cup Ricotta into a bowl, mix with 1/3 cup parmesan cheese, 1 garlic clove chopped, olive oil, juice / rind 1 lemon Drain pasta (with spinach) Scatter with fresh basil and chilli flakes Drizzle Cobram Estate Olive Oil on top Corrie: Tarragon ChickenFrom Julia Busuttil Nishimura’s ‘Good Cooking Every Day’ 1 × 1.6-1.8kg chicken, broken down into 6 pieces sea salt plain flour, for dusting 2 tbsp extra virgin olive oil 2 tbsp unsalted butter 6 eschalots (French shallots), halved 125ml (½ cup) dry white wine 250ml (1 cup) pure cream 300ml chicken stock handful of tarragon sprigs black pepper METHOD Preheat the oven to 180C fan-forced Season the chicken pieces with salt and dust in the flour, shaking off any excess. Heat half the olive oil and butter in a large, deep ovenproof frypan over a medium-high heat. When the butter is foaming, add the chicken, in batches if needed, and brown for 3 minutes on each side. Remove from the pan. Wipe the pan clean and add the remaining olive oil and butter. Once the butter is foaming, add the eschalots and a pinch of salt and cook for 4-5 minutes, or until the eschalots are beginning to colour. Deglaze with the wine, scraping the bottom of the pan to lift any brown bits. Cook for 1-2 minutes until reduced, then add the cream, stock and tarragon sprigs. Season with a little salt and pepper. Bring to a simmer and return the chicken, skin-side up, to the pan. Transfer the pan to the oven and bake for 40-45 minutes or until the chicken is cooked through and the sauce has thickened. SIX QUICK QUESTIONS CARO TO ANNA: What’s the best value-for-money gift currently in the Op Shop ANNA TO CARO: What made you frustrated this week CARO TO CORRIE: With three weddings under your belt, what are your 3 best tips CORRIE TO CARO: What made you angry this week CORRIE TO ANNA: What is your favorite time of the Summer holiday day ANNA TO CORRIE: What is your favorite time of the Summer holiday day Learn more about your ad choices. Visit megaphone.fm/adchoices

1h 26m
9 DEC

Book, Screen, Food - Top 5 lists for 2024 (and 2025) - Ep 339

2024 BOOKS (see show notes from full show podcast) 2025 BOOKS (see show notes from full show podcast) 2024 SCREENS All Of Us Strangers Kneecap Lee Blitz The Holdovers 2025 SCREENS In The Grey The Amateur Black Doves Lockerbie: A Search for Truth Zero Day 2024 RECIPES Chimichurri: 3 anchovies 3 small garlic cloves 1 shallot 2 chillis Half bunch parsley Full bunch coriander Zest 1 lemon, juice of half 1 tblspoon capers 1/2 cup olive oil 2tbsp sherry vinegar Salt Beef Tomato Carpaccio with Spring Onion and Ginger Salsa One Pot Pasta with Ricotta and Lemon Asparagus, Pea & Watercress with Anchovy Cream Dressing: 6 anchovies 2 garlic cloves 1 tablespoon Dijon mustard Juice of ⅛ lemon (about 50ml) 80ml olive oil 30g Parmigiano Reggiano or Parmesan (½ cup, lightly packed), plus extra to serve 1 bunch asparagus, woody stems snapped off 1 cup peas Handful watercress or rocket 5 tbl spoon extra virgin olive oil 75g (½ cup) breadcrumbs To make the anchovy cream, combine the anchovies, garlic, mustard, lemon juice and olive oil in a small food processor on blender. Blitz for a minute or so until the mixture is smooth, creamy, and thick. Add the cheese and blitz again until well combined. Taste, then season with salt and plenty of pepper. If you prefer, you can make this dressing in a mortar and pestle: start by bashing the anchovies and garlic cloves to form a paste, then add the remaining ingredients. Boil pot of water, season with salt. Blanch asparagus for 2-3 minutes until bright green/just tender. In last 30 seconds, add the peas. Drain & immediately plunge the asparagus & peas into a bowl of iced water. Drain & set aside. Prepare breadcrumbs, heat 2 tbl spoons olive oil in frying pan over medium heat. Add breadcrumbs, fry, stir regularly until golden brown (3 mins). Remove from pan & drain on kitchen paper. Assemble: Toss asparagus, peas, & watercress/rocket in a large bowl with a teaspoon of anchovy cream. Spread a generous spoonful of the anchovy cream on the base of a serving platter, then top with the dressed greens. Scatter over a handful of the breadcrumbs and finish with extra grated cheese. Serve immediately. Beetroot cured salmon 2025 RECIPES Chicken thighs with spiced ghee & yoghurt Recipes for a Lifetime of Beautiful Cooking Almond crumble cake with peach & blackberry Good Cooking Every Day: Simple Recipes. Beautiful Menus. All Year Round Verana’s Potato Salad https://www.irishexaminer.com/recipes/?c-recipeid=12274 Brown Butter Strawberry Cake: 150g unsalted butter 3 eggs 200g caster sugar 2 teaspoons vanilla extract or vanilla bean paste 200g full-fat plain yoghurt 100g (1 cup) almond meal 200g self-raising flour ½ teaspoon ground cinnamon good pinch of sea salt 250g strawberries, hulled and halved Preheat the oven to 180°C fan-forced. Grease a 23 cm round cake tin with butter and sprinkle in some demerara sugar, then shake the tin to coat the base and side and tap out the excess. Set aside. Melt the butter in a small saucepan over a medium heat and simmer gently until the butter is fragrant and nut brown. Set aside to cool. Beat the eggs and sugar in the large bowl of a stand mixer fitted with the paddle attachment on a high speed for 7-8 minutes or until pale and voluminous. Add the vanilla and yoghurt and beat to combine. Reduce the speed to low and add the almond meal, flour, cinnamon and salt. Mix until just combined. Pour in the cooled browned butter and mix until just incorporated. Spoon batter into the tin & smooth the surface. Arrange halved strawberries, cut-side up, on top of the cake batter. Sprinkle on some demerara sugar, bake for 50-55 minutes. Allow to cool in the tin for 15 mins, transfer to a wire rack to cool completely. Learn more about your ad choices. Visit megaphone.fm/adchoices

38 min
4 DEC

The Cocktail Cabinet from Ep #339 - The Prince Wine Store

Myles Thomson gives us 5 Christmas Day wines to consider. Learn more about your ad choices. Visit megaphone.fm/adchoices

12 min
3 DEC

Ep 339 - The Big Lists of 2024 (and 2025)

ON THIS EPISODE A show of lists! Categories include: top 5 footy stories, news stories, books, screens, food, gifts Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Top 5 Footy Stories of 2024 (Caro) Collingwood off field upheaval Longmire Hinkley / Ginnivan Melbourne / Petracca Fagan / Brisbane Top 5 News Stories of 2024, in no particular order (Corrie) More voters than ever went to the polls The Paris Olympic Games Pro-Palestinian protests The Royal Family health battles US Election THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. The 5 Best Wines for Christmas Day Stefano Lubiana NV Von Hovel Saar Riesling Trocken 2022 Marchesi Alfieri La Tota Barbera d'Asti 2022 (Screwcap) Stephane Aviron Beaujolais Morgon Cote du Py 2021 Curatolo Arini Dolce NV BSF brought to us by Red Energy BOOK: Caro on her Best Books of 2024 1. Enter Ghost by Isabella Hamad 2. Lola In The Mirror by Trent Dalton 3. Wellness by Nathan Hill 4. Beesting by Paul Murray 5. The Hazelbourne Ladies Motorcycle and Flying Club by Helen Simonson Corrie Books to read in 2025 1 Dorothy Parker in Hollywood by Gail Crowther 2 ‘Memorial Day by Geraldine Brooks 3 The final Two in John Boyne’s Elements series (Water and earth – now Fire and Air) 4 Unsettled: A Journey Through Time and Place by Kate Grenville (April)( 5 February : Killing Time by Alan Bennett - a brand new story, set in a home for the elderly; a glorious, darkly comic treat. SCREEN: Caro on her Best Screen of 2024 All Of Us Strangers Kneecap Lee Blitz The Holdovers Corrie on her Best Screen (to watch) in 2025 In The Grey The Amateur Black Doves (Netflix) Lockerbie: A Search for Truth (Peacock) Zero Day (Netflix) FOOD Caro on her Best Summer Recipes of 2024 Chimichurri Beef Tomato Carpaccio with Spring Onoin and Ginger Salsa One Pot Pasta with Ricotta and Lemon Asparagus, Pea & Watercress with Anchovy Cream Dressing Beetroot cured salmon Corrie on her Best Recipes (to cook) in Summer 2025 Chicken thighs with spiced ghee and yoghurt from Recipes for a Lifetime of Beautiful Cooking Almond crumble cake with peach and blackberry from Good Cooking Every Day: Simple Recipes. Beautiful Menus. All Year Round Verana’s Potato Salad https://www.irishexaminer.com/recipes/?c-recipeid=12274 Brown Butter Strawberry Cake DID YOU GIVE THAT? Caro and Corrie revel their 5 Top Hostess/Host Gifts for 2024 Caro: Home produce (apricot jam) Small baby Christmas Cake Pot plants (Caro likes a pot of basil most) Cobram Estate Olive Oil Perfumes (to fit in your bag) – Estée Lauder does a great pocket perfume Corrie: Homemade shortbread Napkins Gardenia Pasta from Mediterranean Wholesalers Malfy Gin tasting pack Learn more about your ad choices. Visit megaphone.fm/adchoices

1h 21m
26 NOV

The Cocktail Cabinet from Ep #338 - The Prince Wine Store

Myles Thomson gives us details on the latest Mixed Dozen. Learn more about your ad choices. Visit megaphone.fm/adchoices

12 min
25 NOV

Ep 338 - If Alan Jones was a woman...

ON TODAY’S SHOW: Alan Jones’ fall from grace The Martha Stewart documentary Changing AFL media landscape Saoirse Ronan’s viral clip from The Graham Norton Show Extra fee for tomato sauce at the pub!? Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Blessed are the babysitters. How did we go? Powerful Men & Powerful Women and the Fall From Grace: How even in crime, it’s a sexist world. Case studies: Alan Jones and Martha Stewart Update on charges against Alan Jones and events that led to this moment How and why for so many years did he survive as a protected species Martha Stewart doco on Netflix Martha Update on her corporate crime and 5 months’ prison sentence How and why did she become a target – why was she not protected species THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson This week: Summer whites mixed dozen BSF brought to us by RED ENERGY BOOK: Caro has a book: the New York Trilogy by Paul Auster SCREEN: Caro and Corrie review: Last Night on Netflix Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Donna Hay’s Olive And Almond Couscous With Oregano Lamb | Donna Hay INGREDIENTS 300g lamb backstrap (boneless loin) olive oil, for brushing 1 tablespoon marjoram or oregano leaves sea salt and cracked black pepper olive and almond couscous 1 cup (200g) couscous 1¼ cups (310ml) hot chicken stock 20g butter, softened ¼ cup (40g) sliced green olives ⅓ cup (20g) toasted flaked almonds METHOD To make the olive and almond couscous, place the couscous in a bowl, pour over the stock and add the butter. Cover with plastic wrap and stand for 5 minutes or until the stock has been absorbed. Stir through the olives and almonds. Brush the lamb with oil. Combine the oregano, salt and pepper and press into the lamb. Heat a frying pan over medium-high heat and cook the lamb for 4 minutes each side or until cooked to your liking. Rest the lamb for 3 minutes, then slice. Place the couscous in bowls and top with the lamb to serve. Serves 2 DID YOU SEE THAT? The changing media landscape in the AFL next year – how will it impact the post-game press conference? SIX QUICK QUESTIONS for RED ENERGY. CORRIE TO CARO: What pub surcharge horrified you this week CARO TO CORRIE: What talk show message caught your eye over the weekend CORRIE TO CARO: Why are wealthy family feuds such perfect media fodder CARO TO CORRIE: What Youtube message caught your eye over the weekend CORRIE TO CARO: What’s your latest cultural example of female revisionism CARO TO CORRIE: What’s your latest fashion GLT Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

1h 20m

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4.6

out of 5

738 Ratings

Great well rounded show!

4 days ago

Anita Huntsman

I love listening to Don’t Shoot the Messenger! Caroline and Corrie’s conversations feel like catching up with old friends over coffee. I really appreciate the variety – from book and film recommendations to updates on current events and day-to-day life. It’s the perfect mix of insightful, funny, and heartwarming content. The podcast keeps me informed and entertained, and I always walk away with something new to read, watch, or think about. Caroline and Corrie have such great chemistry, and their different perspectives balance each other beautifully. It’s one of my go-to podcasts for a smart yet comforting listen. Anita Huntsman
Love this podcast

30 Nov

Denise Margaret

Hi Caro and Corrie. Just to say how much I enjoy your podcast each week.You inspire me to read and watch and reflect. Next week I am off on a Literature at Sea Cruise on the Queen Elizabeth from Sydney to Hobart for 5 days. There are 8 authors on board for workshops etc including Alexander McCall Smith, Anita Heiss ( just finished her book and loved it), Sue Williams and more. Wish you were there too. Denise McKenna
Great walking buddies.

2 May

nh469

Love listening to the girls as I pound the streets. I’ve been listening since episode one and have enjoyed the recipes, book recommendations and screen suggestions. The addition of Miles from Prince Wine Store is a great move. Keep up the great work Caro and Corrie
A couple of …

30 Oct

Susan EH

You two are so out of touch with your middle class banter. Who cares if you think a $42 bottle of wine is good value. How about stepping down a peg or three!