Ep 372 - Our Wonderful Travels!

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