Join Caroline Wilson and Corrie Perkin for Ep 204 – Really Weird Move.
On the show this week we discuss;
· The Collective Minds apology from Sam McClure and Caro
And Just Like That, the Sex In the City reboot series and how the issues facing Carrie, Miranda and Charlotte changed
Grace Tame and Brittany Higgins’ event at Canberra Press Club on Wednesday 9th is a sell-out. Why?
Scott Morrison’s visit to Coco’s Salon in Mount Eliza last week – really weird move
The patience of Queen Camilla
In ‘Dear Caro and Corrie’ we’ve got a juicy family finance listener question to ponder – send us your questions to feedback@dontshootpod.com.au
In The Cocktail Cabinet for Prince Wine Store we’re joined by Gabrielle Poy with some romantic recommendations;
· Clouet Rose Champagne
· Lyre’s Italian Orange (non-alcoholic spirit – for those doing Febfast)
Michael Hall Roussanne, Barossa
Coeur de Neufchatel Cheese (the love heart shaped cheese from Normandy)
The Cocktail Cabinet for Prince Wine Store – bringing Melbournians’ the greatest wine in the world. Visit Prince Wine Store.com.au
Use the promo code MESS at checkout online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.
Books, Screen and Food
The Heron's Cry; A new Detective Matthew Venn Novel by Ann Cleeves
Vera on ABC TV
Spy City on Amazon Prime
Blueberry Pistachio and Coconut Cake from Simply by Sabrina Ghayour (see receipe below).
This week Caro’s grumpy about Cricket Australia’s handling of the Justin Langer situation and in 6 Quick Questions we talk about the axing of Neighbours, fresh flower tips and a whole lot more.
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Email the show via feedback@dontshootpod.com.au.
Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
Blueberry, Pistachio and Coconut Cake by Sabrina Ghayour
Serves 8-10
3 eggs
150g caster sugar
1 teaspoon vanilla bean paste
1 teaspoon almond extract
1 teaspoon lemon extract
50g desiccated coconut
175g unsalted butter, melted
175g plain flour
1 teaspoon baking powder
4 tablespoons of milk
Generous handful of pistachios
200g blueberries
Preheat the oven to 170 degrees C. Line a 900g loaf tin with a non stick paper liner or baking paper.
Put the eggs, sugar, vanilla bean paste and almond and lemon extracts into a large mixing bowl and beat together until well combined. Add the coconut and mix well, then stir in the melted butter until incorporated. Add the flour, baking powder and milk and mix until smooth. Finally stir in the pistachios, then gently fold in the blueberries.
Pour the batter into the preprepared loaf tin and bake for about 1 hour or until cooking through and a knife inserted into the centres comes out clean. Remove from the oven, turn the cake out of the tin onto a
