Ep 419 - If it feels like a cover-up, it probably is

From Don't Shoot The Messenger · 1:01:37

Show by SEN

ON THIS EPISODE Bouquets to the British Film Festival Myles Thompson joins us from the Prince Wine Store Caro reviews Cold Sunset and Wild Horse Nine Caro's Witlof Salad recipe The reopened wounds of 'Sandpapergate' **REMINDER** Our End of Year Special! When: Wednesday, December 9 - 7:30pm-9:30pm Where: Gasworks Thearte Tickets: $50 HERE or call 1800 710 499 BOUQUETS TO THE BRITISH FILM FESTIVAL How it started British film industry: how it started and developed as a parallel to Hollywood Our British film highlights over 100 years Why do they make such great films The 2026 BFF highlights. What we have seen and what still to see, and what we conclude. The Cocktail Cabinet: with Myles Thompson from Prince Winestore. This week: Rose and sausages - Bondar Rose 2026 - Solis Cotes de Provence Rose 2024 - Clos Cibonne Tentations Rose 2025 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Iberian Pack BSF brought to us by Red Energy. BOOK : Caro reviews Cold Sunset (plus; Corrie on the Booker Prize win, announced AST Tuesday morning SCREEN: Caro reviews Wild Horse Nine FOOD: Caro’s Witlof Salad with Snap Peas, Radishes, Fennel and Toasted Walnuts 3-4 heads witlof, leaves separated 100g snap peas 1 bunch baby radishes, halved or quartered depending on size ½ bulb fennel, finely sliced 50g walnut halves, toasted 20g aged Manchego cheese (or pecorino) 100g goat's curd 1 tsp black peppercorns 20ml extra-virgin olive oil 4 anchovy fillets, finely chopped 1 clove garlic, finely grated Zest and juice of ½ lemon 10ml boiling water Sea salt Heat a dry frying pan over a high heat. Add the black peppercorns and toast for 30-60 seconds, shaking the pan, until fragrant. Transfer to a mortar and roughly crush, retaining some texture. Place the goat's curd in a bowl and add the garlic, lemon zest and juice, and olive oil; grate over 10g of the Manchego and most of the crushed black pepper, reserving a little for finishing. Mix until smooth. Add a splash of boiling water to melt the Manchego and to loosen the dressing to a consistency that will lightly coat the leaves. Taste and adjust the seasoning as required. Trim the witlof and separate the leaves, keeping the smaller leaves whole and halving any larger ones lengthways. Fire up the grill and over a high heat grill the snap peas for 1 to 2 minutes, until they are just ready to pop. Remove and allow to cool slightly before finely slicing the pea pods on the diagonal; drizzle with a little olive oil and toss through with the chopped anchovies. Arrange the witlof, fennel, snap peas and radishes over a large platter. Spoon over the dressing, allowing it to settle into the cups of the witlof. Scatter over the peas and anchovies, followed by the walnuts. Shower with the remaining 10g of Manchego grated over, followed by a sprinkling of black pepper. Serve immediately. 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 struck you about the latest “Sandpapergate” revelation Caro to Corrie: Which news story this week sounds like it could be an 8-part thriller on Netflix Corrie to Caro: What was one eyebrow-raiser that stood out in Peter Ftzsimons’ new book Race To The Top Caro to Corrie: What was your “pinch me” moment last week Corrie to Caro: Who were the saddest two people you met over the weekend Caro to Corrie: Which Netflix drama has gone too far in its latest series

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