ON THIS EPISODE
- Caro and Corrie are back!
- Holiday highlights - and Caro's Italian tips and adventures
- Corrie's road trip
- Caro's thoughts on Bailey Smith & the Cats
- Sicilian Wines with Myles Thomson from the Prince Wine Store
- Diane Keaton memories
**Listeners will notice a change of audio quality throughout the episode - we had a couple of technical diffculties which we apologies for**
ON THE ROAD AGAIN
Caro and Corrie reflect on their three weeks of amazing travels
Quick Travel Questions
- Best meal so far
- Best Sight
- Best Surprise
- Best Shopping Find
- What’s the toughest travel choice you had to make this week
The Cocktail Cabinet: Myles discusses Sicilian wines
www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
Benanti Etna Bianco 2024
Feudo Arancio Grillo 2023
Feudo Montoni Lagnusa Nero d'Avola 2022
BSF. BSF brought to us by Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app.
BOOK:
Corrie’s book: The Names By Florence Knapp
SCREEN:
Caro’s Screen: One Battle After Another
FOOD:
Caro’s Recipe: Caponata Di Melanzane
Serves 8 to 10
1 kilo eggplants, peeled and cut into 2.5cm cubes Oil, for frying
1 large onion, sliced lengthwise
60 ml olive oil
60 ml wine vinegar
375 ml tomato sauce, plus more if necessary
1 bunch celery, tough outer ribs discarded, strings removed and coarsely sliced, then poached
180 grams green olives, pitted and cut into thirds
40 grams capers, rinsed and drained
1 tsp sugar, plus more to taste
Hard-boiled eggs, peeled and halved, for garnish Chopped parsley for garnish
Method
Heat 1 inch of oil in a large sauté pan.
Fry the eggplant pieces, a batch at a time, until browned.
Drain well on paper towels.
Season with salt.
Sauté the onion in the olive oil for about 5 minutes, until just golden.
Add the celery, olives, capers, tomato sauce, sugar, vinegar, and salt to taste.
Gently stir in the eggplant, being careful not to break it up.
Simmer for 2 to 3 minutes, then transfer to a large bowl or platter and cool.
Pile the caponata in a pyramid and surround it with hard-boiled eggs.
Sprinkle with chopped parsley, and serve cold or at room temperature.
This is even better if made a day before.
SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.
FOR RED ENERGY. Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app.
Corrie to Caro: How do you sum up the state of affairs at Geelong Footy Club
Caro to Corrie: What do the AFL and the Liberal Party have in common
Corrie to Caro: Describe your best-ever London pub experience
Caro to Corrie: Which Albanian invention should Australia adopt
Corrie to Caro: Favorite Diane Keaton film
Caro to Corrie: Favorite Diane Keaton book
