EP 295 – Our Christmas Special
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Anna Barry from the Op Shop joins us with some amazing Christmas tips and recommendations.
Also with Anna: How is your Christmas shopping going, what does Christmas Day look like, your big wins so far this year, the mistake you always make
Anna’s summer tips:
1 – Surrealist Lee Miller exhibition at the Heide Museum
2 – Outing to the Abbotsford Convent, Julie’s Dining Room, Collingwood’s children’s farm, walk along the Yarra
3 – Newly renovated Prahran Pool
4 – Get back into the city!
5 – Plan an evening at Memo Hall, Acland Street, St Kilda
Don’t Shoot The Messenger’s 300th
Birthday details!
Thursday, 29 February – 5:30 for 6pm start
Bell’s Hotel in South Melbourne
With us – Caro & Corrie – and Brad Scott as special guest
A drink on arrival and nibbles
Book now – $50 a ticket - there’s a link in the show notes
And the first 50 people to book will receive an Ello Botanicals gift
All thanks to our friends at Red Energy
BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event
COCKTAIL CABINET – PrinceWineStore.com.au
• Bringing Melburnians, the
greatest wine in the world. PrinceWineStore.com.au
This week:
Christmas Wines:
Petilia Flanghina - $30 Murdoch Hill Chardonnay - $32
Roche de Bellen Bourgogne Rouge - $50
Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.
B S F
Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
BOOK: Anna has a book: The Bee Sting, by Paul Murray
(plus: 3 books we want to read over the summer)
SCREEN: Caro has a screen: The Eight Mountains (plus: 3 screens we want to watch over the summer)
FOOD: Anna has a recipe, Christmas Wreath Pavlova (plus: 3 things we want to make over the summer)
https://www.tamingtwins.com/christmas-wreath-pavlova/
4 Eggs, Whites only
250 g Caster sugar
For the couli:
150 g Raspberries
2 tbsp Icing sugar
For the decoration:
300 ml Double cream
2 tbsp Icing sugar
150 g Cherries
80 g Pomegranate seeds
225 g Raspberries
Fresh mint, Optional
Instructions
Meringue base:
Preheat the oven to 140C.
In a very clean bowl whisk the egg whites until stiff.
Gradually add the sugar, a little at a time, whisking well in between each addition.
Draw a wreath shape on baking paper (or parchment NOT greaseproof paper) using a pencil, plate and ramekin or glass as a guide.
Flip the paper over (so the pavlova isn't touching the pencil marks) and stick it to a baking sheet using a dot or two of the egg white mixture as glue.
Spoon in dollops onto the template and smooth the top so it's flat.
Bake at 140C for about an hour.
Turn off the oven and allow the pavlova to cool in the oven.
Couli:
Meanwhile, make the sauce. Mash the raspberries and then squish through a sieve. Stir in 2tbsp of the icing sugar.
Topping:
Whisk the cream in another bowl and then stir in the other 2 tbsp icing sugar.
When you are ready to serve, top with cream, fruit, coulis sauce and some mint springs.
Also on the show: Why Anna is grumpy, what we’d like for Christmas and the musical & stage performances we are looking forward to next year, as well as the author conversations we are excited for.
