Ep 243 - I'm Not A Murder Mystery Girl

Join Caroline Wilson and Corrie Perkin for Ep 243. 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 the new Respect At Work Bill, reflect on the wonderful work of Kate Jenkins and her contribution to the cause and the shakeup facing boardrooms across Australia. The British Film Festival continues – Caro highly recommends Joyride with Olivia Coleman and we ponder just why the Brits make such good movies. In The Cocktail Cabinet for Prince Wine Store Myles takes us to the Otago region of NZ. Amisfield – Lake Hayes Pinot Noir 2019 $32 Valli Bannockburn Vineyard Pinot Noir 2019 - $85 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. Books, Screen and Food for Red Energy The Bullet That Missed by Richard Osman This England on Binge Roman Asparagus (see recipe below). In 6 Quick Questions Caro shares her thoughts on whether Gillon McLachlan should step down sooner than later and why, we discuss fears around the American mid-term elections, Helen Garner’s best books as she celebrates her 80th birthday, the cautionary tales from this year’s Spring Racing Carnival and Corrie has some Amazing Facts about the Myer Christmas Windows. To receive our weekly email which includes recipes SIGN UP HERE. For videos and pics make sure you follow us on Instagram, Facebook or Twitter Email the show via [email protected]. Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network. Roman Asparagus Serves 4 750g of asparagus 1 tin flat anchovy fillets 1 tbspn oil 1 tbspn butter Ground pepper Sal – optional Slices of Italian Bread Virgin olive oil Cut asparagus into short lengths on the diagonal and discard any tough ends. Drain anchovies and mash with a fork. Melt oil and butter. In a fry pan add the asparagus, anchovy and pepper. Cover and cook over low heat, turning frequently until asparagus is cooked. Taste for seasoning. Heat olive oil in another pan and fry slices of bread til golden brown and serve with asparagus.

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