Don't Shoot The Messenger

Gerard Whateley and Libbi Gorr give their thoughts on the World Cup - and the power of sport.

SIX QUICK QUESTIONS – FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Libbi: Can the diversity of the soccer team change peoples’ views on immigration. Is sport that powerful? Libbi to Corrie: Did you ever expect the Sorrento Writers Festival to get so big Corrie to Libbi: The appeal of Paulie Hanson after her parliamentary debut in 1994: please Explain Corrie’s article recommendation: ⁠https://www.theguardian.com/commentisfree/2026/jun/15/pauline-hanson-one-nation-borrow-from-trump-grievance-politics-ntwnfb ⁠ Libbi to Corrie: What was this week’s brush with sexism Corrie to Libbi: If you were to resurrect the indomitable Elle McFeast for just one more interview show, who would be your dream interviewee/s Libbi to Corrie: If the Festival gods granted you one wish to have any writer in the world alive today, who would it be

BSF, brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: LIBBI: Before The Coffee Gets Cold by Toshikazu Kawaguch “What an elegant, sweet, profound little book. It is such an elegantly written book” – Libbi GERARD: The Land In Winter by Andrew Miller “I thought it was beautifully written and immersive” – Gerard SCREEN: CORRIE AND LIBBI: Hacks on STAN “Does it surprise you that I love this with all of my heart!?” – Libbi “It’s really good. Start at the beginning and do an emersion” GERARD: A Spy Among Friends “Classic English spy series. Brilliantly shot Ciao, England, US, Russia… The way Guy Pearce ages through it… He’s brilliant. It has a such a style scene at the end, it’s really satisfying” FOOD: GERARD: Tahini Granola ⁠https://28bysamwood.com/recipes/tahini-granola/ ⁠ LIBBI: Libbi’s Brisket Soup

ON THIS EPISODE Special guests - Gerard Whateley and Libbi Gorr The power of sport - and its ability to unite Book, Screen and Food recommendations from Corrie, Gerard and Libbi The rising popularity of Pauline Hansen – why? The posters on your bedroom wall as you grew up... This Sporting Life - How Libbi was drawn to sport (played as a kid, watched as a spectator, Elle McFeast etc.) - Libbi’s daughter and son’s emerging careers in soccer - The World Cup – why these large events are so magical – and how it brings everybody together to be experts and barrack together - Why the Socceroos are a true reflection of the country, according to Gerard Whateley - How Gerard was drawn to sport (played as a kid, watched as a spectator, early sporting journo days) - Early sporting heroes and heroines, memorable moments, matches, races, spectacles - Why sport? And which particular sport/s float your boat - Sports commentary , podcasts and programs, and sports journalism: how far sport coverage has come, and where to from here - Libbi with her podcast ‘Red Card for Mummy” and Gerard’s successful SEN and Foxtel programs BSF, brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: LIBBI: Before The Coffee Gets Cold by Toshikazu Kawaguch “What an elegant, sweet, profound little book. It is such an elegantly written book” – Libbi GERARD: The Land In Winter by Andrew Miller “I thought it was beautifully written and immersive” – Gerard SCREEN: CORRIE AND LIBBI: Hacks on STAN “Does it surprise you that I love this with all of my heart!?” – Libbi “It’s really good. Start at the beginning and do an emersion” GERARD: A Spy Among Friends “Classic English spy series. Brilliantly shot Ciao, England, US, Russia… The way Guy Pearce ages through it… He’s brilliant. It has a such a style scene at the end, it’s really satisfying” FOOD: GERARD: Tahini Granola https://28bysamwood.com/recipes/tahini-granola/ LIBBI: Libbi’s Brisket Soup SIX QUICK QUESTIONS – FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Libbi: Can the diversity of the soccer team change peoples’ views on immigration. Is sport that powerful? Libbi to Corrie: Did you ever expect the Sorrento Writers Festival to get so big Corrie to Libbi: The appeal of Paulie Hanson after her parliamentary debut in 1994: please Explain Corrie’s article recommendation: https://www.theguardian.com/commentisfree/2026/jun/15/pauline-hanson-one-nation-borrow-from-trump-grievance-politics-ntwnfb Libbi to Corrie: What was this week’s brush with sexism Corrie to Libbi: If you were to resurrect the indomitable Elle McFeast for just one more interview show, who would be your dream interviewee/s Libbi to Corrie: If the Festival gods granted you one wish to have any writer in the world alive today, who would it be

The 400th Journey – we reminisce! • How the podcast started • How it evolved • High points, big stories etc • Funny moments • Favorite guests • Our Pod community and what it means to us • The role of our producers (Miss Jane and Joel, plus Sam T, Hutchy etc) • Why podcasts work generally as a medium and the rise and rise since we started back in 2017 ie what we have observed about our own podcast listening habits, what makes a good podcast etc

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: If you had the time and the resources to start another podcast, what would be the topic Corrie to Caro: If you had the time and the resources to start another podcast, what would be the topic Caro to Corrie: When it comes to BSF, which do you wish you had more time to enjoy Corrie to Caro: When it comes to BSF, which do you wish you had more time to enjoy Caro to Corrie: If you could have one famous Australan as a guest on the podcast, who would it be Corrie to Caro: If you could have one famous Australan as a guest on the podcast, who would it be

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. THIS WEEK: Price’s Happy 400th Trio Pack Querciabella Mongrana 2023 Delamere Sparkling Cuvee NV Maude Central Otago Pinot Noir 2024 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: C&C - OUR BEST BOOKS ACROSS THE 400 EPS Caro: Ian McEwan - Lessons "A book about history, the Berlin War... History through a man's life. I absolutely LOVED Lessons." Kate Atkinson - Life After Live "One of the best books I've ever read." Ann Patchett - Bel Canto "It's an absolutely beautiful book." Maggie O'Farrelll - The Hand That First Held Mine "A beautiful, poignant story" Corrie: Sarah Winman - Still Life "I knew within a couple of chapters this was a profoundly important book. So many poddies discovered Sarah... We love Sarah Winman." Maggie O'Farrell - Hamnet "It was a privilege to bring Hamnet to everyone." John Boyne - The Elements (series) "All four books, that series was outstanding." Ann Patchett - The Dutch House "I just thought it was such a fine novel." Robbie Arnot - Dusk "That was a great book." And we both fell in love with William Boyd. And another mention for Jonathan Coe and Middle England. SCREEN: C & C - OUR 3 BEST SCREENS Caro: Slow Horses “It has broken the barriers for me. It’s resurrected a lot of careers… Kristin Scott Thomas, Gary Oldman.” Judy: “A very small snapshot of the life of Jude Garland, played by Renée Zellweger, who is absolutely brilliant... It’s very sad, brilliantly performed and ultimately triumphant.” Operation Mincemeat Barbie: “A real showstopper. I loved Barbie. The script and the story... Something for everyone” Corrie: The Crown: “We have discussed and discussed The Crown.” Zero Zero Zero: “A fantastic crime show, about drug cartels. It’s brilliant.” Billions: “Wonderful!” FOOD: C& C - OUR 3 BEST RECIPES A Recipe from Corrie: APPLE and RASPBERRY CAKE "It's stunning!" This has always been a really popular cake and once cooked someone always asks for the recipe. Preparation time: 15 minutes Cooking time: 40-45 minutes Serves: 8 3 granny smith apples 125g butter 1½ cups self raising flour ¾ cup caster sugar 1 egg 1 teaspoon vanilla 1 punnet raspberries icing sugar to top thick cream or ice cream to serve Preheat the oven to 180°C. Grease and line a round cake tin with baking paper. Slice and cook the apples. Drain and wrap cooked apples in kitchen paper to absorb as much moisture as possible. Melt the butter. Add the sifted flour, sugar, egg and vanilla and beat with a wooden spoon until smooth. Press ¾ of the mix into the cake tin, pushing it up the sides. Spread the apple on top and scatter the raspberries on the top of that. Drop dobs of the remaining mixture over the top. Bake for 40-45 minutes. Allow the cake to firm before turning out. Sift icing sugar on top and serve with cream or ice cream and extra raspberries if serving as a dessert. Cook's tip A key to the success of this cake is to ensure that as much of the cooking liquid as possible is drained from the fruit before placing it on the cake batter. ⁠Caro: Spicy Tuna Pasta ⁠ "A Sunday night special. We all just made it and made it and made it..."

ON THIS EPISODE The feedback we’ve received over the years – from all sorts of people! Our highlights, debates, memories and themes over the years The biggest stories we’ve followed and discussed The live events and a wonderful range of guests we’ve had join us on the podcast BSF with a difference Myles Thomson from the Prince Wine Store The gifts that keep on giving... The 400th Journey – we reminisce! • How the podcast started • How it evolved • High points, big stories etc • Funny moments • Favorite guests • Our Pod community and what it means to us • Why podcasts work generally as a medium and the rise and rise since we started back in 2017 ie what we have observed about our own podcast listening habits, what makes a good podcast etc The Cocktail Cabinet: With Myles Thomson of Prince Winestore. THIS WEEK: Price’s Happy 400th Trio Pack Querciabella Mongrana 2023 Delamere Sparkling Cuvee NV Maude Central Otago Pinot Noir 2024 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: C&C - OUR BEST BOOKS ACROSS THE 400 EPS Caro: Ian McEwan - Lessons "A book about history, the Berlin War... History through a man's life. I absolutely LOVED Lessons." Kate Atkinson - Life After Live "One of the best books I've ever read." Ann Patchett - Bel Canto "It's an absolutely beautiful book." Maggie O'Farrelll - The Hand That First Held Mine "A beautiful, poignant story" Corrie: Sarah Winman - Still Life "I knew within a couple of chapters this was a profoundly important book. So many poddies discovered Sarah... We love Sarah Winman." Maggie O'Farrell - Hamnet "It was a privilege to bring Hamnet to everyone." John Boyne - The Elements (series) "All four books, that series was outstanding." Ann Patchett - The Dutch House "I just thought it was such a fine novel." Robbie Arnot - Dusk "That was a great book." And we both fell in love with William Boyd. And another mention for Jonathan Coe and Middle England. SCREEN: C & C - OUR 3 BEST SCREENS Caro: Slow Horses “It has broken the barriers for me. It’s resurrected a lot of careers… Kristin Scott Thomas, Gary Oldman.” Judy: “A very small snapshot of the life of Jude Garland, played by Renée Zellweger, who is absolutely brilliant... It’s very sad, brilliantly performed and ultimately triumphant.” Operation Mincemeat Barbie: “A real showstopper. I loved Barbie. The script and the story... Something for everyone” Corrie: The Crown: “We have discussed and discussed The Crown.” Zero Zero Zero: “A fantastic crime show, about drug cartels. It’s brilliant.” Billions: “Wonderful!” FOOD: C& C - OUR 3 BEST RECIPES A Recipe from Corrie: APPLE and RASPBERRY CAKE "It's stunning!" This has always been a really popular cake and once cooked someone always asks for the recipe. Preparation time: 15 minutes Cooking time: 40-45 minutes Serves: 8 3 granny smith apples 125g butter 1½ cups self raising flour ¾ cup caster sugar 1 egg 1 teaspoon vanilla 1 punnet raspberries icing sugar to top thick cream or ice cream to serve Preheat the oven to 180°C. Grease and line a round cake tin with baking paper. Slice and cook the apples. Drain and wrap cooked apples in kitchen paper to absorb as much moisture as possible. Melt the butter. Add the sifted flour, sugar, egg and vanilla and beat with a wooden spoon until smooth. Press ¾ of the mix into the cake tin, pushing it up the sides. Spread the apple on top and scatter the raspberries on the top of that. Drop dobs of the remaining mixture over the top. Bake for 40-45 minutes. Allow the cake to firm before turning out. Sift icing sugar on top and serve with cream or ice cream and extra raspberries if serving as a dessert. Cook's tip A key to the success of this cake is to ensure that as much of the cooking liquid as possible is drained from the fruit before placing it on the cake batter. Caro: Spicy Tuna Pasta "A Sunday night special. We all just made it and made it and made it..." SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: If you had the time and the resources to start another podcast, what would be the topic Corrie to Caro: If you had the time and the resources to start another podcast, what would be the topic Caro to Corrie: When it comes to BSF, which do you wish you had more time to enjoy Corrie to Caro: When it comes to BSF, which do you wish you had more time to enjoy Caro to Corrie: If you could have one famous Australan as a guest on the podcast, who would it be Corrie to Caro: If you could have one famous Australan as a guest on the podcast, who would it be We want to hear from you! Send through your feedback, recipes, recommendations and questions: [email protected] Or find us at: INSTAGRAM FACEBOOK

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Which Australian institution have you spent far too much time at in recent weeks? Caro to Corrie: What might former First Lady Jill Biden regret Corrie to Caro: Which Australian actress recently burst onto your radar? Caro to Corrie: Which UK actress this week burst onto your radar Corrie to Caro: Why shouldn't James Hird coach Essendon again? Caro to Corrie: What’s your latest retail crush

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. 399: Grahams Six Grapes Reserve Port NV Laurent-Perrier La Cuvee Champagne NV Dockyard Gin Chatham Henschke Henrys Seven Shiraz Blend www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: Three Reasons for Revenge by Dervla McTiernan SCREEN: Corrie: Margot’s Got Money Problems on Apple TV “This is hilarious, smart and has a lot of tenderness. It has universal topics as well.” FOOD: Sam Thompson’s Torta Caprese! Torta Caprese 4 eggs, separate 200g almonds ground 150g butter 150g sugar 150g good dark chocolate, melted 1 orange zest 1 tablespoon Cointreau Mix all together - yolks, sugar, butter, Cointreau- choc- add zest and almond meal Beat egg whites with a bit of sugar Fold in 350F (175) for 30-35 minutes Cool In tin for 90 min Icing sugar to coat

Send through your feedback, recipes, questions and suggestions to [email protected].

ON THIS EPISODE - Our review of Kylie, the Documentary - Corrie’s regional road trip - A wonderful cake recipe from Sam Thompson – National Radio Director at SEN - Some great recommendations for BSF – including a brilliant screen Corrie recently watched - Why has Caro been at so many RSL Clubs recently? Kylie, The Documentary On Netflix, directed by Michael Harte - What did we think - Why did she do it - Big surprises and shocks, highlight moments - Flaws - Has it changed our view of Kylie - What was our view of Kylie - How to explain the allure of Kylie - Interviewees - How our lives have followed Kylie/what it’s like for fans to grow old with a star - Why are celebrity docos so appealing? Ones that work and don’t work - What makes a good bio/autobio doco The Cocktail Cabinet: With Myles Thomson of Prince Winestore. 399: Grahams Six Grapes Reserve Port NV Laurent-Perrier La Cuvee Champagne NV Dockyard Gin Chatham Henschke Henrys Seven Shiraz Blend www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: Three Reasons for Revenge by Dervla McTiernan SCREEN: Corrie: Margot’s Got Money Problems on Apple TV “This is hilarious, smart and has a lot of tenderness. It has universal topics as well.” FOOD: Sam Thompson’s Torta Caprese! Torta Caprese 4 eggs, separate 200g almonds ground 150g butter 150g sugar 150g good dark chocolate, melted 1 orange zest 1 tablespoon Cointreau Mix all together - yolks, sugar, butter, Cointreau- choc- add zest and almond meal Beat egg whites with a bit of sugar Fold in 350F (175) for 30-35 minutes Cool In tin for 90 min Icing sugar to coat SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Which Australian institution have you spent far too much time at in recent weeks? Caro to Corrie: What might former First Lady Jill Biden regret Corrie to Caro: Which Australian actress recently burst onto your radar? Caro to Corrie: Which UK actress this week burst onto your radar Corrie to Caro: Why shouldn't James Hird coach Essendon again? Caro to Corrie: What’s your latest retail crush

Caro goes head to head with Craig Hutchison, asking him Six Quick Questions!

BSF - for Red Energy. Book: Caro – Midnight in the Garden of Good and Evil Screen: Hutchy – ‘Michael’ / ‘The Lincoln Lawyer’ Food: Caro – Egg and bacon pie MOLLY KEANE'S NURSERY COOKING. EGG AND BACON PIE shortcrust pastry made with : 40z (100 g) (1 cup) plain flour pinch of salt 20z (50g) (¼ cup) butter, chopped 1 tbsp water 4 slices lean bacon, ruds removed, chopped 3 tomatoes, skinned and chopped 4 eggs salt and pepper milk for glazing Serves 3-4 Preheat the oven to 400°F (200°C) (Gas Mark 6). Make the pastry and divide into two-thirds and one-third. Roll the larger piece out on a lightly floured surface with a lightly floured rolling pin. Line a 6-inch (15-cm) flan ring. Mix the bacon and tomatoes together and scatter over the base of the pastry, leaving four spaces at even distances for the eggs. Break an egg into each space. Sprinkle with salt and pepper. Roll out the remaining pastry to make a lid. Damp the rim of the pastry lining the flan ring. Place the pastry lid on top and press the edges together to seal. Brush the pastry with a little milk and bake for 15 minutes, then lower the temperature to 350°F (180°C) (Gas Mark 4) and cook for a further 15-20 minutes. Serve warm or cold. OR: ⁠Old-fashioned egg & bacon pie⁠

The Cocktail Cabinet - with Myles Thomson from the Prince Wine Store. Gant & Co Cabernet Malbec 2022 Marchesi Alfieri La Tota Barbera d’Asti 2023

How did the name 'Don't Shoot the Messenger' come about for this podcast? How this podcast came to be - and who was Hutchy's initial suggestion as co-host with Caro? Hutchy's memories working with Caro over the years - and their first go at podcast with a title that is being used for a Channel 7 TV show today... Caro and Hutchy reflect on some stories from the past and key figures in the AFL right now that have been in the spotlight for decades. The Brad Scott sacking... And how he was totally blindsided Journalism insincts - and the hunt for a story Hutchy's resilience after his departure from the Footy Show - Caro asks him some pointed questions! Hutchy reflects on the passing of his mother, when he was just 21 years old - the impact it had on him and how much he has loved hearing stories about his mother ever since her passing. Hutchy's role as a step father, which he sees as a gift. And the amazing influence Clare and the family has had on his life. The Cocktail Cabinet - with Myles Thomson from the Prince Wine Store. Gant & Co Cabernet Malbec 2022 Marchesi Alfieri La Tota Barbera d’Asti 2023 BSF - for Red Energy. Book: Caro – Midnight in the Garden of Good and Evil Screen: Hutchy – ‘Michael’ / ‘The Lincoln Lawyer’ Food: Caro – Egg and bacon pie EGG AND BACON PIE shortcrust pastry made with : 40z (100 g) (1 cup) plain flour pinch of salt 20z (50g) (¼ cup) butter, chopped 1 tbsp water 4 slices lean bacon, ruds removed, chopped 3 tomatoes, skinned and chopped 4 eggs salt and pepper milk for glazing Serves 3-4 Preheat the oven to 400°F (200°C) (Gas Mark 6). Make the pastry and divide into two-thirds and one-third. Roll the larger piece out on a lightly floured surface with a lightly floured rolling pin. Line a 6-inch (15-cm) flan ring. Mix the bacon and tomatoes together and scatter over the base of the pastry, leaving four spaces at even distances for the eggs. Break an egg into each space. Sprinkle with salt and pepper. Roll out the remaining pastry to make a lid. Damp the rim of the pastry lining the flan ring. Place the pastry lid on top and press the edges together to seal. Brush the pastry with a little milk and bake for 15 minutes, then lower the temperature to 350°F (180°C) (Gas Mark 4) and cook for a further 15-20 minutes. Serve warm or cold. If you enjoy this podcast, please hit subscibe! And recommend us to your friends and family. And we love hearing from you! [email protected] Or find us on Instagram and Facebook @dontshootpod

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Who might history judge as the man who forever changed the British Royal Family’s relationship with their subjects? Corrie to Caro: What dubious sponsor story continues to haunt the Geelong Football Club and AFL community? Caro to Corrie: Which podcast is this week’s must-listen tip? Corrie to Caro: What family saga won’t leave the AFL hierarchy in peace? Caro to Corrie: Who turns 80 this week and fully deserves our Happy Birthday wishes? Corrie to Caro: What weekend dates have you been counting down the days to?

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Artist by Lucy Steeds “What a wonderful book this is. I love an art mystery… And it ticks all the boxes. There are two things I love about this book. The three characters… And the way the author Lucy Steed writes about painting and the painting process” SCREEN: Corrie: In Vogue: The 90s on Disney “The 90s was a decade where fashion changed completely. I was absolutely enthralled. It looks at a moment when fashion changed forever. It’s a fantastic piece of work” FOOD: Caro: Steak with Peppercorn Sauce “It’s an absolute winter special. This is delicious…” Serves 6-8 Ingredients 1.4 kg mid section of eye fillet -ask your butcher to tie for even thickness. 20 gm ghee room temp, Salt and pepper Sauce au poivre Butcher trimmings of eye fillet 100ml white or rose wine 10g ghee 200ml of bone broth 25g of peppercorns, ½ fine, ½ granular 150ml full cream 2 large eschallots finely chopped salt to season 30g butter 1 tsp of red wine vinegar Small bunch of thyme, 3 sprigs of rosemary 2 tsp of dijon mustard Method Remove eye fillet from the fridge at least 60 mins before cooking, allow to come to room temperature. Salt as soon as you remove it from the fridge. Heat oven to 190℃. Heat skillet, rub ghee all over the fillet. Sear all sides of fillet (about 2 mins - generally 4 sides so the whole fillet is seared) Place the meat in a roasting dish and put in the oven for 20 minutes. Remove and cover in double foil and tea towel on top. Set aside for at least 90 minutes. Once meat has rested, add any juices to your sauce.. To make the sauce, coat meat trimmings in a teaspoon of the crushed peppercorns and saute in heated ghee in a heavy pan until the pan is well seasoned with the meat and pepper flavours, remove the meat pieces. Add butter and when melted add thyme and rosemary (you can tie them with kitchen string so they are easy to remove at the end of cooking). Add crushed peppercorns, stir, then add eschallots, salt, wine and stock, reduce a little. Finally add the cream, vinegar and mustard, then reduce to a perfect consistency and colour.

Corrie and Caro answer and respond to your feedback! Email us at [email protected] Or find us on instagram and facebook.

ON THIS EPISODE - Work Life balance weighing on working mothers - The dual role a hairdresser plays - Happy birthday to Cher! - A must listen podcast tip - Footy news with Caro ‘”Thanks, Mum, but I don’t want your life’ – is the load that buckled their mothers putting off Gen Z?” ⁠Article in The Age this week by Wendy Tuohy. ⁠ Stories from a Hairdresser When the hair salon/manicurist/pharmacist/bookshop owners becomes The Confidante – the impact on stylists’ mental health - How to equip young trainees in particular - Have you ever used the retail friend as best friend - In these times of increasing social isolation and alone-ness - Coincides with a national surge in people seeking the support of mental health professionals Findings from the 2020–2022 National Study of Mental Health and Wellbeing show that the number of psychology visits had jumped 123% since 2007. Shoutout for Prince Wine Store – MYLES returns next week! BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Artist by Lucy Steeds “What a wonderful book this is. I love an art mystery… And it ticks all the boxes. There are two things I love about this book. The three characters… And the way the author Lucy Steed writes about painting and the painting process” SCREEN: Corrie: In Vogue: The 90s on Disney “The 90s was a decade where fashion changed completely. I was absolutely enthralled. It looks at a moment when fashion changed forever. It’s a fantastic piece of work” FOOD: Caro: Steak with Peppercorn Sauce (from Frog Hollow Kitchen) “It’s an absolute winter special. This is delicious…” Serves 6-8 Ingredients 1.4 kg mid section of eye fillet -ask your butcher to tie for even thickness. 20 gm ghee room temp, Salt and pepper Sauce au poivre Butcher trimmings of eye fillet 100ml white or rose wine 10g ghee 200ml of bone broth 25g of peppercorns, ½ fine, ½ granular 150ml full cream 2 large eschallots finely chopped salt to season 30g butter 1 tsp of red wine vinegar Small bunch of thyme, 3 sprigs of rosemary 2 tsp of dijon mustard Method Remove eye fillet from the fridge at least 60 mins before cooking, allow to come to room temperature. Salt as soon as you remove it from the fridge. Heat oven to 190℃. Heat skillet, rub ghee all over the fillet. Sear all sides of fillet (about 2 mins - generally 4 sides so the whole fillet is seared) Place the meat in a roasting dish and put in the oven for 20 minutes. Remove and cover in double foil and tea towel on top. Set aside for at least 90 minutes. Once meat has rested, add any juices to your sauce.. To make the sauce, coat meat trimmings in a teaspoon of the crushed peppercorns and saute in heated ghee in a heavy pan until the pan is well seasoned with the meat and pepper flavours, remove the meat pieces. Add butter and when melted add thyme and rosemary (you can tie them with kitchen string so they are easy to remove at the end of cooking). Add crushed peppercorns, stir, then add eschallots, salt, wine and stock, reduce a little. Finally add the cream, vinegar and mustard, then reduce to a perfect consistency and colour. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Who might history judge as the man who forever changed the British Royal Family’s relationship with their subjects? Corrie to Caro: What dubious sponsor story continues to haunt the Geelong Football Club and AFL community? Caro to Corrie: Which podcast is this week’s must-listen tip? Corrie to Caro: What family saga won’t leave the AFL hierarchy in peace? Caro to Corrie: Who turns 80 this week and fully deserves our Happy Birthday wishes? Corrie to Caro: What weekend dates have you been counting down the days to?

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What was your Mother’s Day highlight Caro to Corrie: Which local media story this week rings alarm bells Corrie to Caro: What’s the latest highlight on the Queenscliff-Sorrento crossing Caro to Corrie: Why has Winter become suddenly more bearable Corrie to Caro: What’s your latest cooking GLT Caro and Corrie: What’s your latest recurring dream

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: Ladder to the Sky by John Boyne SCREEN: Caro: How to get to Heaven from Belfast FOOD: Corrie: Boeuf Bourguignon from Gourmet French Essentials Cookbook “I think it’s the most perfect dish… And it was even better the day after” Boeuf Bourguignon SERVES 4 // PREP 25 MINS // COOK 2 HRS 25 MINS (PLUS MARINATING) One ingredient remains non-negotiable in the recipe for Burgundy braise: a bottle of the region's red wine. 4 pieces beef oyster blade (240gm each trimmed weight) 80 ml (⅓ cup) olive oil 300 gm piece speck, rind removed, cut into lardons 16 small pickling onions Seasoned plain flour, for dusting 50 ml Cognac 300ml veal stock 4 0 gm butter, coarsely chopped 300 gm tiny Swiss brown mushrooms Finely chopped parsley, crusty baguette and buttered steamed chat potatoes, to serve BURGUNDY MARINADE 750 m l red Burgundy or other pinot noir 6 thyme sprigs 6 parsley stalks 2 bay leaves 2 garlic cloves, crushed 1 For Burgundy marinade, combine ingredients in a large container and season with pepper. Add beef, turn to coat, then refrigerate overnight to marinate. 2 Remove beef from marinade (reserve marinade). Pat beef dry with paper towel, then bring to room temperature (30-45 minutes). 3 Preheat oven to 160°C. Heat half the oil in a casserole over medium heat, add speck and stir occasionally until golden (5-7 minutes). Remove from casserole and set aside. Reduce heat to low, add pickling onions and gently sauté until golden (15-17 minutes). Remove from casserole and set aside. Increase heat to high, then, working in batches, toss beef in seasoned flour, shaking off excess, add to pan and turn occasionally until well browned (5-6 minutes). Remove from pan, set aside and repeat with remaining beef. Reduce heat t o medium. Deglaze with Cognac, then carefully flambé until almost evaporated. Add stock, reserved marinade and beef, bring to a simmer, season to taste, cover and braise in oven for 45 minutes. Add speck and shallots and braise until shallots and beef are very tender (45 minutes). 4 Meanwhile, heat butter and remaining oil i n a frying pan over medium-high heat, add mushrooms, stir occasionally until golden (3-4 minutes), then season to taste. Stir mushrooms through braised beef mixture. Return to oven and braise, covered, for 15 minutes. 5 Divide Bourguignon among shallow bowls, scatter with parsley and serve with hot crusty baguette and buttered steamed potatoes on the side.

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ON THIS EPISODE - The fallout from the Michael Voss departure at Carlton - The bad decisions from Carlton in the past couple of decades - David Attenborough turns 100 - The poor relationship between One Nation and the ABC - A delicious recipe from Corrie Carlton: What Just Happened • Replay/update of events of the past few days • What were the catalysts • Carlton culture • The search for a new coach David Attenborough turns 100 • His contribution to the natural world • His contribution to television • His contribution to saving the planet • His friendship with the Royals BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: Ladder to the Sky by John Boyne SCREEN: Caro: How to get to Heaven from Belfast FOOD: Corrie: Boeuf Bourguignon from Gourmet French Essentials Cookbook “I think it’s the most perfect dish… And it was even better the day after” Boeuf Bourguignon SERVES 4 // PREP 25 MINS // COOK 2 HRS 25 MINS (PLUS MARINATING) One ingredient remains non-negotiable in the recipe for Burgundy braise: a bottle of the region's red wine. 4 pieces beef oyster blade (240gm each trimmed weight) 80 ml (⅓ cup) olive oil 300 gm piece speck, rind removed, cut into lardons 16 small pickling onions Seasoned plain flour, for dusting 50 ml Cognac 300ml veal stock 4 0 gm butter, coarsely chopped 300 gm tiny Swiss brown mushrooms Finely chopped parsley, crusty baguette and buttered steamed chat potatoes, to serve BURGUNDY MARINADE 750 m l red Burgundy or other pinot noir 6 thyme sprigs 6 parsley stalks 2 bay leaves 2 garlic cloves, crushed 1 For Burgundy marinade, combine ingredients in a large container and season with pepper. Add beef, turn to coat, then refrigerate overnight to marinate. 2 Remove beef from marinade (reserve marinade). Pat beef dry with paper towel, then bring to room temperature (30-45 minutes). 3 Preheat oven to 160°C. Heat half the oil in a casserole over medium heat, add speck and stir occasionally until golden (5-7 minutes). Remove from casserole and set aside. Reduce heat to low, add pickling onions and gently sauté until golden (15-17 minutes). Remove from casserole and set aside. Increase heat to high, then, working in batches, toss beef in seasoned flour, shaking off excess, add to pan and turn occasionally until well browned (5-6 minutes). Remove from pan, set aside and repeat with remaining beef. Reduce heat t o medium. Deglaze with Cognac, then carefully flambé until almost evaporated. Add stock, reserved marinade and beef, bring to a simmer, season to taste, cover and braise in oven for 45 minutes. Add speck and shallots and braise until shallots and beef are very tender (45 minutes). 4 Meanwhile, heat butter and remaining oil i n a frying pan over medium-high heat, add mushrooms, stir occasionally until golden (3-4 minutes), then season to taste. Stir mushrooms through braised beef mixture. Return to oven and braise, covered, for 15 minutes. 5 Divide Bourguignon among shallow bowls, scatter with parsley and serve with hot crusty baguette and buttered steamed potatoes on the side. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What was your Mother’s Day highlight Caro to Corrie: Which local media story this week rings alarm bells Corrie to Caro: What’s the latest highlight on the Queenscliff-Sorrento crossing Caro to Corrie: Why has Winter become suddenly more bearable Corrie to Caro: What’s your latest cooking GLT Caro and Corrie: What’s your latest recurring dream

BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Cactus Pear For My Beloved by Samah Sabawi SCREEN: Caro: The Hack on Stan FOOD: Beef Rendang from Recipe Tin Eats – ‘You will never eat a better curry. It is so delicious’

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Pinot Noir The MAY Mixed Dozen - https://princewinestore.com.au/may-mixed-dozen-2026-pinot-party  • William Downie Cathedral Pinot Noir 2025 • Gembrook Hill Village Pinot Noir 2025 • Pile Road - by Elk Cove Pinot Noir 2022 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

Six Quick Questions - FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What’s your latest GLT Caro to Corrie: Of all the recent local literary scandals, which one has saddened you the most Corrie to Caro: Speaking of GLTs, what nasty surprise did you discover in the boot of your car last week Caro to Corrie: What was your Met Gala fashion Brownlow 3,2,1 Corrie to Caro: What made you wonder about the modern world last week Caro and Corrie: What was your Met Gala highlight

Caro and Corrie love hearing from YOU. Send through all your feedback, ideas, recipes and stories via email ([email protected]), instagram or Facebook.

ON THIS EPISODE - Both Caro and Corrie have been to see The Devil Wears Prada II… But have vastly different reviews - The met Gala fashion and highlights - Pinot Noir recommendations with Myles Thomson from the Prince Wine Store - A curry recipe ahead of winter The Devil Wears Prada II - How Devil Wears Prada 2 came about - Our thoughts on the film, the plot, the acting - What worked/ didn’t - Characters of Miranda, Andy, Emily – did we really need to see them evolve into their 2026 versions? Have they evolved – or diminished - Does the sequel diminish the original - Films that give birth to sequels. When does it work / not work - The Death of Print Media/death of the Fashion Mag Glossy - How do we access fashion The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Pinot Noir The MAY Mixed Dozen • William Downie Cathedral Pinot Noir 2025 • Gembrook Hill Village Pinot Noir 2025 • Pile Road - by Elk Cove Pinot Noir 2022 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Cactus Pear For My Beloved by Samah Sabawi SCREEN: Caro: The Hack on Stan FOOD: Beef Rendang from Recipe Tin Eats – ‘You will never eat a better curry. It is so delicious’ SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What’s your latest GLT Caro to Corrie: Of all the recent local literary scandals, which one has saddened you the most Corrie to Caro: Speaking of GLTs, what nasty surprise did you discover in the boot of your car last week Caro to Corrie: What was your Met Gala fashion Brownlow 3,2,1 Corrie to Caro: What made you wonder about the modern world last week Caro and Corrie: What was your Met Gala highlight

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Catastrophist by Ronan Bennett SCREEN: Corrie: 3 Things I Want To See: Father Mother Sister Brother The Devil Wears Prada ii A Gentleman In Moscow SBS On demand FOOD: Corrie: 3 Things I Want to Cook: Immunity-boosting Green Goddess Soup by Recipe Tin Eats (Nagi Maehashi) Salmon Crumble from A Year of Jewish Cooking Banana Sticky Toffee Pudding by Delicious Magazine

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie and Caro: How has free public transport made a difference to you? Caro to Corrie: Which Royal rumor, even for you, is a bridge too far Corrie to Caro: How difficult was it contacting Ross Lyon about his emotional meeting with his indigenous players ? Caro and Corrie: Who’s your tip for the next James Bond Corrie and Caro: If the cold weather ever comes what will be your winter colour? Caro to Corrie: If the cold weather ever comes, what old favorite will be the first out of your wardrobe

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Aged Wines • O’Leary Walker Watervale Riesling 2013 • Wynns Black Label Shiraz 2013 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

ON THIS EPISODE - What a week! - Sorrento Writers Festival wrap - Corrie’s daughter, Coco, welcomed baby Rose Isabella - It wasn’t the AFL’s best week… - Myles Thomson on Aged Wines – from the Prince Wine Store - Is Brown back in fashion? - Caro opens up on her difficult phone call to Ross Lyon A Festival Weekend That Was - Stats - Best Unexpected Highlight - Best Discussion About a Book - New Best Friend - Meaningful Moment - Funniest Moment AFL’s Not-So-Good-News Week It's been such a massive AFL news week with a series of disasters and missteps and off field stuff ups and ongoing political issues all worth referencing The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Aged Wines • O’Leary Walker Watervale Riesling 2013 • Wynns Black Label Shiraz 2013 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Catastrophist by Ronan Bennett SCREEN: Corrie: 3 Things I Want To See: Father Mother Sister Brother The Devil Wears Prada ii A Gentleman In Moscow SBS On demand FOOD: Corrie: 3 Things I Want to Cook: Immunity-boosting Green Goddess Soup by Recipe Tin Eats (Nagi Maehashi) Salmon Crumble from A Year of Jewish Cooking Banana Sticky Toffee Pudding by Delicious Magazine SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie and Caro: How has free public transport made a difference to you? Caro to Corrie: Which Royal rumor, even for you, is a bridge too far Corrie to Caro: How difficult was it contacting Ross Lyon about his emotional meeting with his indigenous players ? Caro and Corrie: Who’s your tip for the next James Bond Corrie and Caro: If the cold weather ever comes what will be your winter colour? Caro to Corrie: If the cold weather ever comes, what old favorite will be the first out of your wardrobe

Anna and Caro go head to head with Six Quick Questions!

Some wines from the Portsea Estate this week!

Hear Caro and Anna's tips for Book, Screen and Food this week!

This is our live recording from the Sorrento Writers Festival – With Caroline Wilson hosting, alongside Anna from the Op Shop. Special guests include the wonderful Rebecca Armitage, and Will Ross joins us from the Portsea Estate. Rebecca Armitage, is a great friend of the pod – the Tasmanian-based ABC journalist whose 'The Heir Apparent' received a rave review from Corrie over the summer and was named as the December 2025 pick for Reese (Witherspoon's) Book Club. A timely chat given Rebecca's long-time coverage of the Royal Family, Harry and Meghan's game changing recent Australian visit and our passion for Tasmania where this international page-turning novel - with a number of twists and several recognisable royal characters - is largely set. A BIG SHOUTOUT TO OUR FRIENDS AT THE PRINCE WINE STORE. Will Ross from the Portsea Estate joined us for The Cocktail Cabinet www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Book: Anna - Iluka by Cassie Shroud Caro - The Hobart Hotel by Mary-Lou Stephens Screen: Anna - Crime 101 Caro - Father Mother Brother Sister FOOD: Anna: Ultimate Roast Lamb: 12-hour lamb shoulder https://www.recipetineats.com/ultimate-roast-lamb-12-hour-shoulder/ Caro: Egg and Bacon Pie shortcrust pastry made with : 40z (100 g) (1 cup) plain flour pinch of salt 20z (50g) (¼ cup) butter, chopped 1 tbsp water 4 slices lean bacon, ruds removed, chopped 3 tomatoes, skinned and chopped 4 eggs salt and pepper milk for glazing Serves 3-4 reheat the oven to 400°F (200°C) (Gas Mark 6). Make the pastry and divide into two-thirds and one-third. Roll the larger piece out on a lightly floured surface with a lightly floured rolling pin. Line a 6-inch (15-cm) flan ring. Mix the bacon and tomatoes together and scatter over the base of the pastry, leaving four spaces at even distances for the eggs. Break an egg into each space. Sprinkle with salt and pepper. Roll out the remaining pastry to make a lid. Damp the rim of the pastry lining the flan ring. Place the pastry lid on top and press the edges together to seal. Brush the pastry with a little milk and bake for 15 minutes, then lower the temperature to 350°F (180°C) (Gas Mark 4) and cook for a further 15-20 minutes. Serve warm or cold. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Anna: Anzac Day or Anzac Eve? Anna to Caro: Will Tasmania be a burden or a boon for the AFL? Caro to Anna: What's your No. 1 local exhibition recommendation for winter? Anna to Caro: Focusing on the Carlton Football Club what was the greatest indictment on the Blues from last Thursday night's Collingwood game? Caro to Anna: I've mentioned mine. What book are you really looking forward to sinking your fangs into? Anna to Caro: What's the most disappointing element to the Mike Vrabel-Dianna Russini. scandal?

SA Wines with Myles Thomson from the Prince Wine Store.

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Clear by Carys Davies SCREEN: Corrie: Riot Women o SBS on Demand FOOD: Caro: Balsamic Chicken with Radicchi and Figs

If you have feedback, send it through to [email protected]

ON TODAY’S SHOW - Gather Round, why it works and how it will continue to thrive - Festivals, writers festivals and the impact on community - Cocktail Cabinet – Adelaide Wines part 2 - Happy Birthday to Magda Szubanski - The riskiest joke Caro heard at Gather Round… Festivals - and why we love them - Caro on Gather Round, its history and its impact - Impact on South Australia, the brand, and the tourism market - Corrie on Sorrento Writers Festival - Impact on the local community - Impact on Australia’s wider creative community - Gather Round and writers festivals have their critics. What are their concerns and how festivals build for the future - World tensions and fuel crisis – impact on big events - Role of volunteers The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Adelaide/SA wines Part 2 • In Praise Of Shadows Grenache Blanc 2025 • Wilunga 100 McLaren Vale Grenache Trott 2024 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Clear by Carys Davies SCREEN: Corrie: Riot Women o SBS on Demand FOOD: Caro: Balsamic Chicken with Radicchi and Figs SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What’s your latest reason for loving Lesley Manville Corrie to Caro: What strikes you as a bad career move Caro to Corrie: What’s the best community campaign you’ve seen lately Corrie to Caro: What depressed you the most about last weekend’s terrible weather Caro to Corrie: What was the riskiest joke you heard from the Premier over Gather Round Corrie to Caro: Who’s your birthday cheerio

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Adelaide/SA wines • ⁠Emmalene Sauvignon Blanc 2025⁠ • ⁠Gentle Folk Vin de Sofa Red 2025⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What's the worst thing about covering football Caro to Corrie: What’s the best thing about watching football Corrie to Caro: What has been your Autumn gardening triumph Caro to Corrie: To whom do you owe an apology Corrie to Caro: What’s the biggest lesson out of the Luke Sayers scandal Caro to Corrie: Should King Charles visit the US

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Absolutist by John Boyne SCREEN: Caro: Steal on Prime FOOD: Corrie : ⁠Aliso Roman’s Sticky Apple Cake

ON THIS EPISODE: - The Easter Break, Anthony Albanese’s address & Gather Round is here - Are there memories from COVID creeping back in? - South Australian wines with Myles Thomson from the Prince Wine Store - What did you do with the extra hour from the ending of Daylight Savings? - The latest with the Luke Sayers saga The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Adelaide/SA wines • Emmalene Sauvignon Blanc 2025 • Gentle Folk Vin de Sofa Red 2025 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Absolutist by John Boyne SCREEN: Caro: Steal on Prime FOOD: Corrie : Aliso Roman’s Sticky Apple Cake SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What's the worst thing about covering football Caro to Corrie: What’s the best thing about watching football Corrie to Caro: What has been your Autumn gardening triumph Caro to Corrie: To whom do you owe an apology Corrie to Caro: What’s the biggest lesson out of the Luke Sayers scandal Caro to Corrie: Should King Charles visit the US

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: First Kristi Noem was moved from her role as Head of Homeland Security….Who do you think might be next in Donald Trump’s staff firing line Corrie to Caro: If money was no object, what would be your passion project Caro to Corrie: What did you see the other day that you haven’t seen for a long time Corrie to Caro: What was your Big Yellow Taxi moment Caro to Corrie: What experience just goes from bad to worse Corrie to Caro: Has the AFL made the right Grand Final call

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: Strangers by Belle Burden SCREEN: Corrie: The Madison on Paramount FOOD: Caro: Tom Parker Bowles’ Fish Pie

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: MID-SEASON REDS • Clos de Gamot Cahors ‘Le Gamotin’ • Nevis Bluff Otago Pinot Noir