Ep 176 - And I Thought You Were A Public Intellectual Don't Shoot The Messenger

Join Caroline Wilson and Corrie Perkin for Ep 176.

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

It’s been a big week for both Corrie and Caro and we discuss;

Corrie’s decision to close her bricks and mortar My Bookshop store after more than a decade – why she made the decision and where to from here for the My Bookshop brand.

The backlash from media figures like Garry Lyon following Caro’s comments about Seb Ross and Tim Membrey from St Kilda. You can read Garry’s comments HERE.



Following World Gin Day on the weekend - in the Cocktail Cabinet for Prince Wine Store Myles introduces us to some boutique gins with some rather unusual botanicals.

Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

In Books, Screen and Food we talk;


Death in Daylesford by Kerry Greenwood

Corrie’s lingering love of Masterchef on Channel 10


Fragrant and Sour Fish Curry from Always Add Lemon by Danielle Alverez (available at My Bookshop HERE) – see recipe below.


In 6 Quick Questions we discuss;

Corrie’s been loving The Frost Tapes podcast

The current state of Women’s swimming in Australia

The return of Jack Irish


The diver who was swallowed whole by a whale



Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.


Fragrant and Sour Fish Curry from Always Add Lemon by Danielle Alverez
(available at My Bookshop HERE)

60g coconut oil
200g cherry tomatoes
3 long purple eggplants cut into 2-3cm lengths
1 litre chicken stock
1 x 400ml tin coconut cream or milk
2 teaspoons raw(demerara) sugar
½ - 1 tablespoon fish sauce
800g fish fillet, such as wild barramundi or salmon, cut into 4 portions
Juice of 1-2 limes
1 bunch Thai basil
1 bunch fresh coriander leaves (stems reserved for curry paste)
Steamed jasmine rice to serve

Curry paste
2 kaffir lime leaves, stripped from their stems
40g galangal, peeled and thinly sliced (use ginger if you can’t find galangal)
3cm piece lemongrass stalk, white part only
20g peeled turmeric (or 1 teaspoon good-quality ground turmeric)
1 teaspoon cumin seeds, toasted
2-3 long green chillies, seeds removed
50g shallot, peeled and diced
3 garlic cloves
15-20g coriander root or stems
1 teaspoon
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