Don't Shoot The Messenger Podcast Por SEN arte de portada

Don't Shoot The Messenger

Don't Shoot The Messenger

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Caroline Wilson and Corrie Perkin are best friends who share their unique take on life. Nothing is off limits. Just don't shoot the messenger.988571 Ciencias Sociales
Episodios
  • QUICK LISTEN - Six Quick Questions (Ep 389)

    QUICK LISTEN - Six Quick Questions (Ep 389)
    Mar 27 2026
    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 recent news poll results surprised you Corrie to Caro: The AFL has had a tough off-field start to the year. What was the good-news story this week Caro to Corrie: What wins the prize for This Year’s Diplomacy Faux Pas Corrie to Caro: What’s going on with Sam Kerr Caro to Corrie: If you were a media owner, what would you be seeking to acquire right now Corrie to Caro: How much is too much for a cup of coffee
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    19 m
  • QUICK LISTEN - The Cocktail Cabinet (From Ep 389)

    QUICK LISTEN - The Cocktail Cabinet (From Ep 389)
    Mar 26 2026
    The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: HUNTER VALLEY WINES Tedeschi Capitel Tenda Soave 2024 Domaine Font de Courtedune Cotes du Rhone Cuvee Le Mourre VV Village 2023 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney
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    7 m
  • QUICK LISTEN - BSF (From Ep 389)

    QUICK LISTEN - BSF (From Ep 389)
    Mar 25 2026
    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 Story of Lucy Gault by William Trevor SCREEN: Corrie: Run Away on Netflix FOOD: Caro: Xinjiang Lamb Skewers 600g diced lamb (preferably something a little fatty like rump or shoulder) 4 teaspoons cumin seeds 4 teaspoons fennel seeds 1 teaspoon Sichuan pepper 1 teaspoon sugar 30ml soy sauce 10ml grapeseed oil 10g fresh ginger, finely chopped Zest and juice of ½ lime 2 spring onions, finely sliced Handful coriander, torn 1 red chilli, deseeded and finely sliced First make the dry spice mix - toast the cumin and fennel seeds in a dry pan on a low heat for 2-3 minutes until fragrant. Place the seeds in a mortar and pestle and adding the Sichuan pepper and sugar, grind to a coarse. In a bowl, combine half of the spice mix in the soy sauce, oil, ginger lime zest and juice. Add the diced lamb and massage the spices into the meat before letting in marinate for at least 2 hours to absorb the flavours. Reserve remaining mix for later. Thread the marinated lamb onto skewers (if using wooden skewers be sure to soak them in water for at least 1-2 hours prior). Fire up your grill or barbecue until smoking hot. Grill the skewers over a high heat for 2-3 minutes per side, turning frequently, until deeply charred and cooked through. Sprinkle with the reserved spice mixture all over them and roll on the grill for another minute. Transfer the skewers to a plate and finish with the spring onions, coriander and red chilli.
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    18 m
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