Join Caroline Wilson and Corrie Perkin for Ep 242.
This program is proudly supported by Red Energy. Moving house? Call Aussie owned Red Energy on 131 806.
This week on the show Caro and Corrie debate the merits of the new $15million sponsorship of the Australian Diamonds by Visit Victoria in the wake of the failed sponsorship deal with Hancock Prospecting.
The
British Film Festival is always a highlight – Caro and Corrie have a list of must-see movies and Corrie gives us a mini review of
Mrs Harris Goes to Paris. Corrie also had a wonderful night at The Wheeler Centre’s Spring Fling Literary Festival launch – you can check out the program
HERE and listen to The Book Pod with Ann Summers
HERE.
In the Cocktail Cabinet for Prince Wine Store Myles joins us to talk about a couple more favourites from the
Spring Mixed Dozen. We discuss a couple of great producers including
Koerner and
Scout Wines.
Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page
HERE.
In BSF for Red Energy;
- Salt and Skin by Eliza Henry-Jones
- The latest season of Shetland (on Binge or Foxtel)
- Lime and Coconut Syrup Cake (see recipe below)
This week Corrie’s Grumpy about the weather and its potential to trigger SAD – seasonal affective disorder.
In 6 Quick Questions we discuss;
- Being in close proximity with a lion or tiger (check our Jimmy Rees’s Taronga Lion sketch HERE)
- The criminal event that shocked us this week
- The scariest childhood book characters
- The end of the ‘gamble responsibly' message
- Liz Truss a couple weeks on from losing the top job
- Caro’s Amazing Facts about Neil Diamond’s Sweet Caroline
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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.
Lime and Coconut Syrup Cake
- 125g butter, chopped
- 3 eggs, beaten
- 3/4 cup milk
- 1 1/2 cups self-raising flour, sifted
- 1 1/4 cups caster sugar
- 1 1/4 cups desiccated coconut
- Lime syrup
- 3 limes, rind finely shredded, juiced
- 1/2 cup white sugar
- Step 1
- Preheat oven to 180°C. Lightly grease and line a 6cm deep, 22cm (base) springform cake pan.
- Melt butter in a saucepan over medium heat (see shortcut). Transfer to a bowl. Add eggs and milk. Stir until combined.
- Combine flour, sugar and coconut in a bowl. Add milk mixture. Stir to combine. Spread mixture into pan. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean.
- Make lime syrup Combine 1/2 cup lime juice and sugar in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until syrupy. Stir in lime rind.
- Pour hot lime syrup over hot cake. Allow cake to cool in pan before releasing side of pan. Cut into slices and serve.