Join Caroline Wilson and guest co-hosts this week Anna Barry (aka Anna from the Op Shop) and Clem Donohoe.
A huge thank you to everyone who joined us at our Movie Night for Red Energy
Spring is in the air and we talk footy finals, fashion and the re-emergence of city life plus Clem shares her list of the hottest new restaurants in Melbourne.
Jeow from Chef Thi Le
Gray and Gray – Georgian bread and wine at 188 High Street
Aru by Chef Khanh Nguyen
Serai by Chef Ross Magnaye
In the Cocktail Cabinet for Prince Wine Store we share some of your wonderful entries in our Intro to Wine Course Competition. Congratulations to Hilary Rossignuolo who is our winner of the double pass this week.
Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.
To win a Prince Wine Store Introductory Wine Course for you and a friend - simply fill in the entry for HERE and tell us about your favourite wine memory or experience.
BSF
The Second Cut by Louise Welch (sequel to The Cutting Room plus Caro recommends The Bullet Train)
The Lost City of Melbourne – Watch via the MIFF Play app HERE.
Pecan and Chocolate Torte (Caprese Torte - see recipe below).
Anna’s Grumpy about bank ‘customer service’ and in 6 Quick Questions for Red Energy we discuss the scrapping of Best Before dates, QANTAS’s $50 apology offer, the right of the Finnish Prime Minister to legally party, the ONJ state funeral and the AFLW season opener.
For more recipes and recommendations from Clem Donohoe - head to her instagram HERE.
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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.
Caprese Torte
1 and a half cups pecans – roasted
180g good quality dark chocolate
4 eggs separated
220g unsalted butter – melted then cooled
1 cup caster sugar
1 and a half teaspoons vanilla extract
Cocoa to dust
Pre heat oven to 170C
Grease and line the base of a 24 inch spring form pan and then dust with flour
Place pecans and chocolate into a food processor and blitz in sho
