Imperfect Paradise is an award-winning weekly narrative podcast showcasing California stories with universal significance, hosted by Antonia Cereijido. Each deeply reported story is driven by characters who illuminate aspects of American identity and underscore California's reputation as a home for dreamers and schemers, its heartbreaking inequality, its varied and diverse communities, its unique combination of dense cities and wild places. New episodes premiere Wednesdays, with broadcasts o ...
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Corrie and Caro discuss whether cleaning up the kitchen while having guests for dinner is actually a help or a hindrance?
455 episodes
ShareManage episode 469862407 series 2343580
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Corrie and Caro discuss whether cleaning up the kitchen while having guests for dinner is actually a help or a hindrance?
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Don't Shoot The Messenger
1 QUICK LISTEN - Six Quick Questions (From Ep 358) 14:39
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Play Later Play Later Lists Like LikedSIX QUICK QUESTIONS, FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Caro to Corrie: Which morning habit you thought had gone forever is coming back with a vengeance Corrie to Caro: What hidden tourist attraction did you unearth in Frankston recently Caro to Corrie: Who or what is Australia’s best international export Corrie to Caro: What’s your latest podcast surprise Caro to Corrie: As if you needed any further examples, what Royal Watcher observation this week struck you as total poppycock Corrie to Caro: Describe your latest fine dining experience…
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Don't Shoot The Messenger
BSF. BSF brought to us by Red Energy. BOOK: Caro has a BOOK: The Long Corner by Alexander Maksik SCREEN: Caro has a Screen: PHOENECIAN SCHEME FOOD: Corrie has a Recipe: JANELLE’S PUMPKIN SOUP Janelle’s Pumpkin Soup (serves 2) Ingredients: Around 115 grams Butter Chopped butternut pumpkin (1-2 depending on the size) 2 cups of water I cup of milk 3 tablespoons plain flour 1 egg yolk Method: Melt around 85 grams of butter in saucepan. Add 5 cups of chopped pumpkin and I/2 cup chopped brown onion. Cook for 10 mins and toss pumpkin throughout. Add 2 cups of water and simmer until tender. Puree in the whizzer with a quarter cup of milk. Melt 30 gms butter in a pan, stir in 3 tablespoons plain flour. Allow it to thicken but not stick. Keep stirring, then add pumpkin puree and the rest of a cup of milk. Add an egg yolk before serving to thicken. Serve with cracked pepper and crusty bread…
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Don't Shoot The Messenger
1 QUICK LISTEN - Cocktail Cabinet (From Ep 358) 10:19
10:19 Play Later Play Later Lists Like Liked10:19
Play Later Play Later Lists Like LikedPRINCE WINE STORE presenting…The Cocktail Cabinet with Myles Thomson This week: Winter reds Finca Lan Moras Malbec 2024 Bondar Junto GSM 2024 Quinta Do Noval 2017 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney…
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Don't Shoot The Messenger
1 Ep 358 - Dirty Dancing - love it or hate it? 1:16:55
1:16:55 Play Later Play Later Lists Like Liked1:16:55
Play Later Play Later Lists Like LikedON TODAY’S SHOW - The mid-term AFL report – surprise packages, under achievers, the coaches, challenges for the rest of the season and tip for the premiership - Winter reds with Myles Thomson from the Prince Wine Store - A hidden tourist attraction in Frankston - When Cate Blanchett ‘just wow-ed it’ recently - And Caro & Corrie’s fierce debate – is Dirty Dancing a good movie? IMPORTANT SHOUTOUT OUT We also have a very special event coming-up on Wednesday, 2 July … It’s a Women In Sport Panel including Erin Phillips, Tayla Fraser and Rana Hussein presented by Lean Cuisine - listen to nobody but your body It’s a live podcast hosted by us at a special Don’t Shoot The Messenger live podcast for Red Energy. It includes us! … our normal podcast … plus a Women In Sport panel … canapes, drinks … and some Lean Cuisine product for you to take home The only way in, is to win your way in – thanks to Lean Cuisine To register for the chance to be there, there’s a link in our show notes … it’s also in the Don’t Shoot the Messenger newsletter - and on the Don’t Shoot The Messenger Instagram and Facebook pages … entries close on the 18th June ** ENTER TO WIN: https://forms.gle/JYDvYCLdcrtsXbYx7 RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. AFL Season 2025: Caro’s mid-term report - Where does the season and standard of footy rate with other seasons - What are the greatest challenges facing clubs and AFL right now - Any surprise packages among the teams - Under-performers/under-achievers - Coaches – how are they going - What is the biggest challenge facing the back half of the season - Tip for the flag PRINCE WINE STORE presenting…The Cocktail Cabinet with Myles Thomson This week: Winter reds Finca Lan Moras Malbec 2024 Bondar Junto GSM 2024 Quinta Do Noval 2017 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. BOOK: Caro has a BOOK: The Long Corner by Alexander Maksik SCREEN: Caro has a Screen: PHOENECIAN SCHEME FOOD: Corrie has a Recipe: JANELLE’S PUMPKIN SOUP Janelle’s Pumpkin Soup (serves 2) Ingredients: Around 115 grams Butter Chopped butternut pumpkin (1-2 depending on the size) 2 cups of water I cup of milk 3 tablespoons plain flour 1 egg yolk Method: Melt around 85 grams of butter in saucepan. Add 5 cups of chopped pumpkin and I/2 cup chopped brown onion. Cook for 10 mins and toss pumpkin throughout. Add 2 cups of water and simmer until tender. Puree in the whizzer with a quarter cup of milk. Melt 30 gms butter in a pan, stir in 3 tablespoons plain flour. Allow it to thicken but not stick. Keep stirring, then add pumpkin puree and the rest of a cup of milk. Add an egg yolk before serving to thicken. Serve with cracked pepper and crusty bread SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Caro to Corrie: Which morning habit you thought had gone forever is coming back with a vengeance Corrie to Caro: What hidden tourist attraction did you unearth in Frankston recently Caro to Corrie: Who or what is Australia’s best international export Corrie to Caro: What’s your latest podcast surprise Caro to Corrie: As if you needed any further examples, what Royal Watcher observation this week struck you as total poppycock Corrie to Caro: Describe your latest fine dining experience THANKS RED ENERGY AND PRINCE WINESTORE…
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Don't Shoot The Messenger
1 QUICK LISTEN - Six Quick Questions (From Ep 357) 20:36
20:36 Play Later Play Later Lists Like Liked20:36
Play Later Play Later Lists Like LikedSIX QUICK QUESTIONS FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Corrie to Caro: Where do you stand on The Dirty Games Caro to Corrie: Watching this week’s Four Corners’ story on why the Libs lost the election, what did you conclude Corrie to Caro: Should Chris Scott have been tougher on Bailey Smith Caro to Corrie: Which exhibition is a must-not-miss Corrie to Caro: Circling back to travel, on what occasion would you lift your ban on cruises Caro to Corrie: Who gets your Best Dressed at the Cannes Film Festival award…
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Don't Shoot The Messenger
PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson This week: Winter WHITES Vol (i) Yalumba Samuel's Collection Eden Valley Viognier 2022 Nocturne SR Chardonnay 2024 Head to www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney…
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Don't Shoot The Messenger
BOOK: Corrie has a Book: Twist by Colum McCann SCREEN: Caro has a Screen: Monsieur Aznavour FOOD: Corrie has a Recipe: Blueberry, Almond and Lemon Cake from Simple by Yotam Ottolenghi https://www.delicious.com.au/recipes/blueberry-almond-lemon-cake/cy6ehbic Ingredients (10) • 150g unsalted butter, at room temperature, plus extra for greasing • 190g caster sugar • 2 lemons: finely grate the zest to get 2 tsp, then juice to get 2 tbs • 1 tsp Woolworths Vanilla Extract • 3 large eggs, beaten • 90g self-raising flour, sifted • 1/8 tsp salt • 110g ground almonds • 200g blueberries • 70g icing sugar Method • 1. Preheat the oven to 180°C (fan-forced). Grease an 11 x 21cm loaf tin and line with parchment paper. Set aside. • 2. Place the butter, sugar, lemon zest, 1 tbs lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on high speed for 3-4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry, it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin. • 3. Bake for 15 minutes, then sprinkle the remaining 50g blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. • 4. Cover loosely with foil and continue to bake for 25-30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely. • 5. Meanwhile, make the icing. Put the remaining 1 tbs lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on top of the cake will bleed into the icing a little, but don’t worry, this will add to the look.…
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Don't Shoot The Messenger
1 Ep 357 - There Are Many Things I Love About You 1:19:06
1:19:06 Play Later Play Later Lists Like Liked1:19:06
Play Later Play Later Lists Like LikedON THIS EPISODE: Cookbooks, celebrity travel-and-food shows – Rick Stein, Stanley Tucc Winter Whites with Myles Thomson The controversial Enhanced Games Why did the Libs lose the election? SHOUTOUT: We also have a very special event coming-up on Wednesday, 2 July … it’s a Women In Sport Panel including Erin Phillips and Tayla Fraser presented by Lean Cuisine - listen to nobody but your body – live podcast hosted by us at a special Don’t Shoot The Messenger live podcast for Red Energy. To win your way in, there will a link in our show notes … it’s also in the Don’t Shoot the Messenger newsletter - and on the Don’t Shoot The Messenger Instagram and Facebook pages. ENTER: https://forms.gle/JYDvYCLdcrtsXbYx7 Food as an entrée to travel - The rise and rise of the Celebrity Travel-and-Food Show - Why these formats work and what makes a successful format - Shows we love - In publishing, the cookbook-as-travel-guide genre exploded prior to covid but has petered off since. Why - If you’re heading off to warmer climes, here are some tips about what to do in order to have the best possibly local cuisine experience PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: Winter WHITES Vol (i) Yalumba Samuel's Collection Eden Valley Viognier 2022 Nocturne SR Chardonnay 2024 Head to www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Red Energy Plug: Moving house? Stress less and make moving simple. Know when you move in, everything will be working, you are powered up all systems go. Just call Red Energy on 131 806 BOOK: Corrie has a Book: Twist by Colum McCann SCREEN: Caro has a Screen: Monsieur Aznavour FOOD: Corrie has a Recipe: Blueberry, Almond and Lemon Cake from Simple by Yotam Ottolenghi SIX QUICK QUESTIONS FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Corrie to Caro: Where do you stand on The Dirty Games Caro to Corrie: Watching this week’s Four Corners’ story on why the Libs lost the election, what did you conclude Corrie to Caro: Should Chris Scott have been tougher on Bailey Smith Caro to Corrie: Which exhibition is a must-not-miss Corrie to Caro: Circling back to travel, on what occasion would you lift your ban on cruises Caro to Corrie: Who gets your Best Dressed at the Cannes Film Festival award…
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Don't Shoot The Messenger
BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie has a Book: Landlines by Raynor Winn SCREEN: Caro and Corrie have a Screen: The Salt Path on cinema release FOOD: Caro has a Recipe: Asian Glazed Salmon from Recipe Tin Eats https://www.recipetineats.com/asian-glazed-salmon/ Ingredients 2 x 180g / 6oz salmon fillets , skinless (Note 1) Oil spray (olive oil, canola oil etc) Marinade 1 tsp fresh ginger , finely grated 1 garlic clove , crushed 1 tbsp soy sauce 2 tbsp oyster sauce 2 tbsp sweet chili sauce (Note 2) To Serve (optional) Sesame seeds Scallions/shallots , finely sliced Steamed Asian Greens Rice Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight. Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source. Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn. Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon! Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.…
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Don't Shoot The Messenger
1 QUICK LISTEN - Six Quick Question (From Ep 356) 15:55
15:55 Play Later Play Later Lists Like Liked15:55
Play Later Play Later Lists Like LikedSIX QUICK QUESTIONS. Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: Were you disappointed by Bob Murphy on ABC 774 last week Caro to Corrie: Which piece of display advertising really offended you last week Corrie to Caro: Which bucket-list domestic holiday will you finally fulfil this year Caro to Corrie: Which bucket-list domestic holiday will you finally fulfil this year Corrie to Caro: Is Rory McIlroy a good investment Caro to Corrie: Which bucket-list domestic holiday would you like to fulfil any time…
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Don't Shoot The Messenger
PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: What to pair with salmon Hoddles Creek Estate Pinot Noir 2024 Remejeanne Cotes-du-Rhone Blanc Les Chevrefeuilles 2023 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney…
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Don't Shoot The Messenger
1 QUICK LISTEN - Modern Dilemma - A Holiday Conundrum 8:25
8:25 Play Later Play Later Lists Like Liked8:25
Play Later Play Later Lists Like LikedA great modern dilemma this week: Each year my husband and I go north for a Queensland holiday. With many of our friends working less or retiring, we find each year more people we know are heading to the same Queensland destination. I am not anti-social, but I do like to get away. But last year I realised there were so many invitations - come to dinner, play golf, go walking or catch up - and we didn’t feel we had a proper break. How do you tell friends you just want to have a quiet holiday without appearing rude?…
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Don't Shoot The Messenger
ON THIS WEEK'S SHOW - We review Andrew Dillon’s 2 years in the AFL CEO position - Wintery wines with Myles Thomson - Bob Murphy's inappropriate comment - Bucket list holidays - Rory McIlroy is coming to Melbourne - are you excited? For feedback, comments and ideas, please email us at feedback@dontshootpod.com.au AFL LEADERSHIP – 2 years ago this month Andrew Dillon was announced as the next AFL CEO, taking the reigns from Gillon McLachlan later that year. - Caro reports on Dillon’s performance to date - What’s gone right - What’s gone wrong - What should happen next - Succession planning – likely successors - Is there a better way to structure the AFL organisation, including Commission ITEM 2 PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: What to pair with salmon Hoddles Creek Estate Pinot Noir 2024 Remejeanne Cotes-du-Rhone Blanc Les Chevrefeuilles 2023 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydne BSF. BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie has a Book: Landlines by Raynor Winn SCREEN: Caro and Corrie have a Screen: The Salt Path on cinema release FOOD: Caro has a Recipe: Asian Glazed Salmon from Recipe Tin Eats https://www.recipetineats.com/asian-glazed-salmon/ Ingredients 2 x 180g / 6oz salmon fillets , skinless (Note 1) Oil spray (olive oil, canola oil etc) Marinade 1 tsp fresh ginger , finely grated 1 garlic clove , crushed 1 tbsp soy sauce 2 tbsp oyster sauce 2 tbsp sweet chili sauce (Note 2) To Serve (optional) Sesame seeds Scallions/shallots , finely sliced Steamed Asian Greens Rice Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight. Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source. Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn. Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon! Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side. SIX QUICK QUESTIONS. Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: Were you disappointed by Bob Murphy on ABC 774 last week Caro to Corrie: Which piece of display advertising really offended you last week Corrie to Caro: Which bucket-list domestic holiday will you finally fulfil this year Caro to Corrie: Which bucket-list domestic holiday will you finally fulfil this year Corrie to Caro: Is Rory McIlroy a good investment Caro to Corrie: Which bucket-list domestic holiday would you like to fulfil any time…
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Don't Shoot The Messenger
1 QUICK LISTEN - Six Quick Questions (From Ep 355) 19:09
19:09 Play Later Play Later Lists Like Liked19:09
Play Later Play Later Lists Like LikedSIX QUICK QUESTIONS for RED ENERGY. Caro to Corrie: What was the most interesting post-election analysis you heard last week Corrie to Caro: What was the most explosive post-election interview you witnessed last week Caro to Corrie: What is the MAGA beauty aesthetic and why will you never be a Donald Trump kind of woman Corrie to Caro: What trouble you most about the Willie Rioli story last week Caro to Corrie: Should Charles reunite with Harry Corrie to Caro: Describe the most fascinating eulogy you heard last week…
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Don't Shoot The Messenger
BOOK: Caro has a Book: Look At Me by Anita Brookner SCREEN: Corrie has a Screen: The Four Seasons on Netflix FOOD: Caro has a Recipe: Mushroom and Pontina maccheroni SERVES 4 PREP TIME 15 MINS COOK 4O MINS (PLUS SOAKING) Fresh mushrooms for silkiness, dried mushrooms for intensity and Fontina for bite. If you can't find Fontina, Taleggio or another washed-rind cheese would work well in its place. 500gm mixed mushrooms, such as Swiss brown, portobello and chestnut 2 tsp olive oil Finely grated zest of ½ lemon, plus 1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves 60 gm chilled butter, coarsely chopped extra to serve 1 garlic clove, finely chopped 400 gm dried maccheroni Calabresi 250 gm mascarpone 20 gm mixed dried mushrooms, softened in 60ml boiling water for 20 minutes 50 gm parmesan, finely grated 150gm Fontina, torn into 3cm chunks 1 Preheat oven to 200°C. Thickly slice larger mushrooms and keep smaller ones whole. Toss in a roasting pan with oil, lemon zest and half the garlic and roast until browned on the edges (6-8 minutes). Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes). Drain and return to pan. 3 Bring mascarpone, dried mushrooms and their soaking liquid, and remaining garlic to a simmer in a saucepan, add to pasta along with parmesan and two-thirds of the Fontina, season and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with remaining Fontina and bake until bubbling and golden brown (20-25 minutes) 4 Cook butter in a saucepan over medium-high heat until light brown (2-3 minutes) Remove from heat add extra sage leaves and season. Serve pasta drizzled with sage butter and extra lemon zest…
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