Ep 359 - I caught up for a drink with Albo

ON THIS EPISODE - Caro’s catch up with the Prime Minister - Q&A and the Project axed & what it means for panel shows going forward - The June mixed dozen with Myles Thomson from the Prince Wine Store - A funny Hall of Fame wardrobe moment - A tech tip from Corrie! Q and A and The Project axed: sad farewell or good riddance? Were these two shows a product of their times (early days of social media, X/Twitter, public commentary area etc) or did they have longevity Why do TV panel shows work – and when do they work. And when do they not When 2 previously high-rating TV current affairs shows are axed in the same week, what does this say about: Free-to-air TV, Panel shows, Current affairs shows, The arrival of podcasts Current affairs shows/formats that work ITEM 2 PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: JUNE MIXED DOZEN www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Yangarra Circle Grenache 2024 Bests Bin 1 Shiraz 2019 BSF. BSF brought to us by Red Energy. Red Energy is 100% Australian owned by Snowy Hydro, a leader in renewable energy BOOK: Corrie has a book: Love Unedited by Caro Llewelyn SCREEN: Caro has a Screen: The Materialists FOOD: Corrie has a Recipe: Roasted Berries with Almond Crumble and Rosewater Cream ROASTED BERRIES WITH ALMOND CRUMBLE & ROSEWATER CREAM SERVES 4 250 g (9 oz/1% cups) strawberries, hulled and halved 150 g (5% oz) fresh blackberries 2 tablespoons rosewater 150 ml (5½ fl oz) whipping cream small handful mint, to garnish ALMOND CRUMBLE 75 g (2% oz/½ cup) plain (all-purpose) flour 115 g (4 oz/½ cup) caster (superfine) sugar 60 g (2 oz) butter, chopped 45 g (1½ oz/½ cup) flaked almonds Put the strawberries and blackberries in a small bowl, drizzle with 1 tablespoon of the rosewater and leave to sit for 30 minutes. Whip the cream, mix the remaining rosewater through and set aside in the fridge until ready to serve. Preheat the oven to 160°C/320*F (fan-forced). Line two baking trays with baking paper., To make the crumble, combine the flour, sugar, butter and a pinch of salt in the small bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to one of the baking trays and bake for 10 minutes. Remove the crumble mixture from the oven and add the almonds. Transfer the berry mixture to the other baking tray. Place both trays in the oven and bake for a further 10-15 minutes, or until the crumble mixture is golden brown, and the berries are softened and lightly roasted. If any of the crumble edges are looking a bit too brown, remove and discard them. Divide the warm fruit and crumble among four bowls. Top each with a dollop of the rosewater cream and garnish with mint leaves. SIX QUICK QUESTIONS FOR Red Energy. 100% Australian owned by Snowy Hydro, a leader in renewable energy Corrie to Caro: What funny wardrobe moment caused a brief ripple at the opening of Channel 7’s new studio Caro to Corrie: What Donald Trump abomination escaped scrutiny last week Corrie to Caro: Why was last Tuesday’s Agenda Setters an awkward experience? Caro to Corrie: What news from Amazon.com.au surprised you last week Corrie to Caro: Describe your latest shocking rip-off experience Caro to Corrie: What is today’s tech tip