• Don't Shoot The Messenger

  • By: SEN
  • Podcast

Don't Shoot The Messenger

By: SEN
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  • Summary

  • 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.
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Episodes
  • Ep 330 - This Was One For The Good Guys

    Ep 330 - This Was One For The Good Guys
    Oct 2 2024
    ON TODAY’S SHOW: A Grand Final Review The Chris Fagan story Why Caro wouldn’t be surprised if Dean Cox is coaching Sydney in the next couple of years Bridget Jones Diary 4 Who did Caro liaise with at the AFL Grand Final function? Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Item 1: Grand Final - The Brisbane story - The Chris Fagan story - The Sydney collapse story Item 2: Vale Dame Maggie Smith - Maggie Smith’s acting career - Her impact on literature: bringing characters to life on the Big Screen - Some great Maggie quotes - Some great Maggie roles THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: The Young Guns Myles discusses next gen mixed dozen BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app BOOK: Caro has a book: SCREEN: Corrie has a Screen: Bank of Dave 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: Corrie has a Recipe: Avocado and Caviar dip 2-3 avocado White or Brown onion, chopped finely Twist of lemon juice Mix it all up with a squeeze of lemon juice and top with caviar DID YOU SEE THAT? Bridget Jones Diary 4 is coming! SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app CORRIE TO CARO: Who did you shamelessly ingratiate yourself with at this year’s Grand Final CARO TO CORRIE: Which just-released report shocked you CORRIE TO CARO: What’s the new Spring plant you’ve fallen in love with CARO TO CORRIE: What Kris Kristofferson movie have you never seen and are now determined to see CORRIE TO CARO: What’s the latest cost-cutting move implemented by your household CARO TO CORRIE: What traditional habit of a lifetime are you not prepared to break Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices
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    1 hr and 7 mins
  • Ep 329 - AFL Grand Final week

    Ep 329 - AFL Grand Final week
    Sep 26 2024
    ON TODAY’S SHOW - It’s Grand Final week! - Why Port Adelaide are a watch for Caro - Changing roles in the media landscape - Meryl Streep’s powerful comments re: women’s rights in Afghanistan Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Grand Final, Here We Come - Caro’s Sydney Prelim Finals week - Grand Final week in Melb - Brownlow Medal night - The romance of the (ex-Melb teams) Swans v Lions match-up - Caro’s tips on who to watch on The Big Day THE COCKTAIL CABINET – brought to us by Prince Wine Store. Bringing Melburnians the greatest wine in the world. Prince Wine Store dot com dot au. This week: Which wine to drink while watching the Grand Final on the telly. BSF brought to us by RED ENERGY. BOOK: Corrie has a book: Kitchen Sentimental by Annie Smithers (non-fiction) SCREEN: Corrie and Caro discuss a Screen: Slow Horses (series 4) on Apple TV FOOD: Caro has a Recipe: Mediterranean baked fish with tomato and fennel Serves 4 2 large fennel bulbs, thinly sliced (500g) plus the fronds for garnish 5 garlic cloves, thinly sliced 3 tbsp olive oil 2 tsp cumin seeds, toasted and lightly crushed 2 tsp fennel seeds, toasted and lightly crushed 1 tbsp tomato paste 150ml ouzo 600g peeled and chopped plum tomatoes 1 tsp caster sugar 2 tbsp thyme leaves, picked, plus extra for garnish 2 strips of shaved lemon peel 600g fish cut into 4cm chunks 200g sheep’s milk feta, broken into 2cm chunks 60g unsalted butter 1 tsp chilli flakes 2 tsp lemon juice Salt & pepper Preheat the oven to 220ºC. In a large frying pan sauté the fennel and garlic in the olive oil on a medium heat for about 10 minutes or until softened. Add the cumin and fennel seeds and cook for another minute. Stir in the tomato paste and then add the raki or ouzo. Allow this to bubble away for a couple of minutes. Mix in the tomatoes, sugar, half of the thyme, the lemon skin, 1 teaspoon of salt and some black pepper and stir well. Simmer gently until the sauce thickens, 15-20 minutes, adding a little extra water if it goes much thicker than your typical pasta sauce. Taste and add salt and pepper accordingly. Remove from the heat and discard the lemon peel. Divide the hot sauce evenly between four individual casserole dishes or small pans. Alternatively, use one large dish. Season the sea bass pieces with salt and pepper and dot them inside, skin side down. Arrange over the squid followed by the prawns. Press the feta pieces around the fish so that they are also slightly submerged in the sauce. Finish with the remaining tablespoon of thyme leaves. Place on the top shelf in the oven 8-12 minutes, depending on the size of your dishes, or until the seafood is just cooked, the sauce bubbles nicely and the cheese turns golden. Just before the casseroles are done, melt the butter in a small frying pan until it starts to foam. Add the chilli and cook until the butter just begins to brown. Pour in the lemon juice, stir and remove from the heat. Spoon this over the hot casseroles as soon as they come out of the oven. Sprinkle with the fennel fronds and serve hot with bread on the side. DID YOU SEE THAT? Meryl Streep on how a female cat has more rights than women in Afghanistan SIX QUICK QUESTIONS for Red Energy. CORRIE TO CARO: What did you do at the MCG on Saturday night that you haven't done for more than a decade CARO TO CORRIE: Which forthcoming Summer movie are you desperate to see CORRIE TO CARO: What new book will you take comfort in straight after the grand final CARO TO CORRIE: What Red Carpet fashion phenomenon have you recently observed CORRIE TO CARO: While reading about Keith Urban and his forthcoming Aussie tour, what did you suddenly realise CARO TO CORRIE: What’s your Brownlow Red Carpet fashions 3,2, 1 Learn more about your ad choices. Visit megaphone.fm/adchoices
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    1 hr
  • Ep 328 - Words matter, remember that

    Ep 328 - Words matter, remember that
    Sep 17 2024
    ON THIS WEEK’S SHOW - Footy finals roundup - The US Presidential debate - Our thoughts on the Emmy’s - Is this the way Dusty wants to go out? - When is it appropriate to toot your horn? Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Item 1: Footy finals roundup - All the fallout from the weekend of footy Item 2: The US Presidential debate and why the cats and dogs of Springfield are in hiding THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: The Prelim Finals Assortment Myles discusses one great drop from Queensland, Adelaide, NSW and Geelong BSF brought to us by Red Energy BOOK: Caro has a book: The Sportswriter by Richard Ford SCREEN: Caro has a Screen: The Perfect Couple on Netflix Thank you to Cobram Estate Olive Oil FOOD: Corrie has a Recipe: From the new Ottolenghi cookbook Comfort: Linguine with miso butter, shitake and spinach 190g dried linguine (or spaghetti) 1tbsp olive oil 10g unsalted butter, fridge-cold, cut into 2cm cubes 1banana shallot, finely chopped (75g) 150g fresh shiitake mushrooms, roughly sliced 3garlic cloves, crushed 50g white miso paste 1tsp light soy sauce I tbsp Chinkiang black (or malt) vinegar 150g baby spinach leaves salt and black pepper To serve shichimi togarashi (or chilli flakes) lemon or lime wedges The butter, miso and cooking water al combine to emulsify and coat the linguine here in the most comforting of al sauces. It's totally creamy without the use of any cream, and is perfect for an easy mid-week supper. Ingredients note: The suggestion to add togarashi - the Japanese 7-spice mix - feels fusion and works well, but some regular chili flakes and a really (really!) good crack of black pepper works brilliantly too. Serves 2 Bring a large saucepan with 2litres of water to the boil. Ad 1teaspoon of salt, followed by the pasta, and cook until al dente. Drain, saving 200ml of the cooking water. Meanwhile, put the oil and 15g of the butter into a large sauté pan and place on a medium-high heat. Add the shallot and cook for about 5minutes, until soft but not taking on any colour. Add the mushrooms, along with a good grind of pepper, and cook for about 7minutes, until the moisture has evaporated and they are starting to brown. Add the garlic, miso, soy sauce and vinegar and stir for about 30 seconds until combined. Add the reserved pasta-cooking water, mxi well and bring to a simmer. Reduce the heat to medium and, keeping the mixture at a good simmer, ad the remaining 85g of butter piece by piece, stirring constantly until the sauce has emulsified and thickened slightly: this should take about 3minutes. Return the cooked pasta to the pan, toss for 30 seconds, then add the spinach. Toss and turn for a minute, until it has wilted, then serve with a generous shake of shichimi togarashi (or chili flakes and a few extra grinds of pepper) and lemon or lime wedges alongside for squeezing. DID YOU SEE THAT? We discuss ‘The Apprentice’ – the new film about Donald Trump which has been seen at the Cannes Film Festival SIX QUICK QUESTIONS for Red Energy CORRIE TO CARO: Is banning 14-year-olds from social media a pipe dream? CARO TO CORRIE: Speaking of media, what’s the latest interesting piece of info you’ve discovered about Rupert Murdoch and his family CORRIE TO CARO: Are you disappointed in Dustin Martin? CARO TO CORRIE: What’s your Emmys Red Carpet fashions 3,2, 1 CORRIE TO CARO: On what occasion is it ever appropriate to toot? CARO TO CORRIE: What’s your latest retail whinge Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices
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    1 hr and 13 mins
Social Sciences Sports & Outdoors
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