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THIS WEEK:
Two big international news stories – The US Presidential debate & the release of Julian Assange
The new Midnight Oil documentary
Winter wines with Myles Thomson
Where do Tupperware lids go!?
Why Caro wants the Swans to win the premiership
 
Item 1: International News Moment #1: The US Presidential Debate
Item 2: International News Moment #2: Julian Assange released from UK prison after 5 years incarceration

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au
This week: A Summer cocktail and a Winter wine
Michael Hall Barossa Valley Roussanne 2021
Zind Humbrecht Zind 2020

BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader.
BOOK: Corrie has a Book: All Fours by Miranda July
SCREEN: Corrie and Caro have a Screen: La Casa Spanish Film Fest
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 has a recipe: CIDER-BRAISED PORK SHOULDER WITH APPLES & ONIONS
I have used alcoholic apple cider here; it will also work with a dry non-alcoholic apple cider.
1¼ tablespoons salt
2-2.5kg pork shoulder, bone in, skin removed
1 tablespoon olive oil
375ml apple cider (1 can)
500ml chicken stock
2 tablespoons Dijon mustard
8 garlic cloves, smashed (leave skins on)
¼ bunch thyme sprigs (about 8 sprigs)
Freshly cracked black pepper 2 red onions, cut into 10 wedges
2 Granny Smith apples, peeled, cut into 8 wedges
Preheat oven to 160C (150C fan-forced).
Season pork with 1 tablespoon of salt. Heat olive oil in a large casserole dish with a lid over medium heat. Add the pork shoulder, fat side down, and allow it to brown undisturbed for about 5 minutes until caramelised. Turn the pork over and repeat, ensuring all sides get caramelised. Use tongs to prop the pork against the side of the pan to brown the sides.
Once browned, turn the shoulder fat side up. Pour in the apple cider and chicken stock.
Add mustard, garlic and thyme, and season with salt and black pepper. Bring to a boil, then turn off the heat.
Cover pork shoulder loosely with baking paper - this will help keep things nice and tender - and put the lid on (or move to a baking dish and double cover with foil). Place in the oven and cook for 3 hours.
Carefully remove from the oven and arrange onion and apple wedges around the pork shoulder. Cover and return to the oven for another 30 minutes. At this stage the meat should be falling apart, and the apples and onions tender. Remove from the oven, spoon over the juices and let it rest for 20 minutes before serving. Remove any garlic skins. Taste and adjust seasoning if needed.
Serve pork spooned over mashed potato with plenty of braising liquid. I like to serve it with a dollop of hot English mustard and steamed greens. Serves 6
                             
DID YOU SEE THAT? The Hardest Line – the new documentary about Midnight Oil, Caro says it cannot be missed!    

SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader.
CORRIE TO CARO: What made you grumpy this week
CARO TO CORRIE:  What made you grumpy this week
CORRIE TO CARO:  Why do you want the Swans to win the flag
CARO TO CORRIE:  Which childhood pleasure did you revisit on the weekend
CORRIE TO CARO: What long-standing vow are you breaking this week
CARO TO CORRIE: What lifelong mystery remains a mystery

Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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Myles Thomson has a wonderful Brandy Alexander recipe for us.
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ON THIS EPISODE
-       The bombshell historic story revealed at the Australian Rules Hall of Fame
-       Corrie takes Caro to task in relation to the AFL Commission
-       Who should be the next host of Media Watch?
-       A tribute to Donald Sutherland
 
Australian Rule Hall of Fame dinner and outcomes – and the Kelvin Templeton bombshell
 
Vale Donald Sutherland.
Is he the best non-American actor to have appeared in Hollywood movies?
-       What made Donald great
-       What people have said about his contribution
-       His best roles
-       Donald Sutherland films we remember
 
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles’ Fave Winter Drinks – the Brandy Alexander!
 
Red Energy owned by Snowy Hydro, a renewable energy leader
BOOK: Caro has a Book: The Storm We Made by Vanessa Chan
SCREEN: Corrie has a Screen: Wonka Apple TV/Amazon Prime
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: Corrie has a recipe: Harissa and lemon roasted chicken thighs      
RECIPE:
This is such a simple recipe that I confess I have been making it for years and never thought I’d put it in one of my books.
It's so handy and versatile, as it can be sliced and stuffed into pitta bread or wraps and sandwiches for lunchboxes, shredded and added to salads, or used in stir-fries or rice noodle dishes. But it also pairs perfectly with steamed rice or naan in the same way tandoori chicken does. You can also marinate the chicken up to 48 hours in advance, or freeze the marinated raw chicken for use at a later date or for batch cooking.
SERVES 4-6
1kg boneless,
skinless chicken thighs
2 heaped tablespoons rose harissa
150g Greek yogurt
finely grated zest and juice of 1 unwaxed lemon
Maldon sea salt flakes and freshly ground black pepper
 
To serve (optional) flatbreads coriander leaves thinly sliced spring onions lemon wedges Preheat the oven to 240°C (220°C fan), Gas Mark 9. Line a baking tray with baking paper.
Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands.
Lay the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through.
To serve, slice the chicken and serve in warmed flatbreads with Greek yogurt, coriander leaves, sliced spring onions and alongside lemon wedges for squeezing over.
 
DID YOU SEE THAT? CORRIE discusses the Eddie and Jimmy Podcast – and Eddie putting the heat on Brisbane to start getting organised to the Olympics
                                                                 
SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader
 
CORRIE TO CARO: What media announcement saddened you last week
CARO TO CORRIE:  What political announcement confused you last week
CORRIE TO CARO: Which two drug-related stories raised your eyebrows this week
CARO TO CORRIE:  When Paul Barry steps down at the end of the year, who should take over hosting Media Watch in 2025
CORRIE TO CARO: Hamish or Andy
CARO TO CORRIE: Apple or pear
 
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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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
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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
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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
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