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.
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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.
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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 short sharp bursts until finely ground. Be careful it doesn’t turn into a paste. Set aside.
In a large bowl, beat yolks and sugar with an electric beater for 4 minutes until thick and pale. Gently mix in butter and vanilla then stir in the pecan mixture thoroughly until combined.
In a separate clean dry bowl with dry beaters, whisk the egg whites and a pinch of salt until fluffy and holding their shape but not overly stiff and grainy. Whisk a quarter of the whites into the egg mixture, then fold in the remaining whites gently but firmly. Pour batter into the prepared pan and jiggle it slightly to settle it evenly.
Bake for 50 minutes or until it begins to pull away from the sides of the pan and feels firm when you place the palm of your hand on the surface and wobble it gently.
Cool the cake in the pan on a wire rack for 10 minutes, then carefully invert on the rack to cool completely.
To serve – dust cake with cocoa then serve with whipped cream.
Store leftover cake in an airtight container in the fridge for up to a week.