Join Caroline Wilson and Corrie Perkin for Ep 215.
PRE MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOW
Thanks to Red Energy you’re invited to join us for our first live podcast event
WHEN: Thursday 5th of May
WHERE: Bell’s Hotel, 157 Moray Street South Melbourne
TIME: 5.30pm – 7.30pm
COST: $60 (includes light refreshments and drink on arrival)
Proceeds from this event will assist the Breast Cancer Network of Australia
BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
This week on the podcast Caro and Corrie reflect on ANZAC Day – the day that Melbourne came back to life (and Caro got breathalysed for the first time in 2 years!). Is ANZAC Day as significant as it once once and what were the take homes from the long weekend?
We touch on the looming federal election as the media takes sides and other key figures fill the void on the campaign while Anthony Albanese is in COVID isolation.
In the Cocktail Cabinet for Prince Wine Store we discuss;
Guigal Cotes du Rhone Blanc
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. Visit Prince Wine Store.com.au.
In BSF;
Loveland by Robert Luskins
The Flower School by Joseph Massie
Anatomy of A Scandal on Netflix
To be reviewed soon Gaslit on Stan
Barbequed Lamb with Charred Onions and Mint Salsa by Adam Liaw (or see recipe below)
Chicken with Figs and Vinegar by Maggie Beer
This week Caro is grumpy about the legacy of COVID and in 6 Quick Questions we discuss the banning of Russian and Belarusian players from Wimbledon, Elon Musk’s acquisition of Twitter, the joys of a weekend Scrabble tournament, Caro’s surprise Australian music discovery and Corrie has a Shakespearian amazing fact.
Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.au
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Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
Barbecued lamb leg with charred onion and mint salsa by Adam Liaw
Serves 6-8
Butterflied lamb legs are available from supermarkets but are often pre-marinated, and something like this does not need any extra marinating. A good seasoning with salt and pepper is all you need; the barbecue can do the rest of the work.
Ingredients
6 spring onions
3 garlic cloves, peeled and bruised
1.2kg lamb leg, butterflied
salt and pepper, to season
¾ cup olive oil
2 large green chillies
½ bunch mint, picked
3 tbsp apple cider vinegar
good pinch of sugar
Method
1.
