Ep 251 - An Uncomfortable Date

This podcast is sponsored by Red Energy. Moving house? Call 131 806 for 100% Australian Electricity and Gas. SHOW NOTES This week on the podcast Caro and Corrie discuss the January 26th dilemma, the complex history and the increasing number of Australian’s who feel anxious about Australian Day. We also review the Oscar nominations which were just announced (check out the full list HERE), who’s been snubbed and which nominated films we’re keen to see before the big night. In the Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us to discuss Summer Cocktails.  Myles suggest switching up your Campari spritzer by using a dash of any kind of Vermouth instead. He recommends the Pampelle Ruby Red Grapefruit with good sparkling white wine and soda. Old Cuban cocktail 45ml dark rum (St James or Dark Matter perhaps) 20ml of lime juice 15ml Sugar syrup 25ml Brut champagne or sparkling wine (or prosecco) Dash of bitters Mint leaves   Corrie recommends Naked Life Negroni Spritz Non-Alcoholic drink in a can. In BSF for Red Energy; The Resurrectionists by Michael Collins Operation Fortune Jamie Oliver's Affogato - Corrie uses pecans (see recipe HERE). This week Corrie is grumpy about the ongoing impact of COVID on our health and the lack of communication about the dangers. In 6 Quick Questions for Red Energy Corrie shares a summer cold get-well trick (ginger and lemongrass), Caro's rookie fashion mistake, the legacy of retired NZ PM Jacinda Adhern, women of a 'certain age' wearing shorts and Caro's plans to travel ultra light. This week's amazing fact involves a discussion of the Michael Clarke story and just what it takes for a sporting star to lose their career. To receive our weekly show notes email hit the Sign Up button on Facebook or email a request to [email protected]. This podcast was produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. Jamie Oliver's Affogato Ingredients 50 g dark chocolate , (70%) 20 g unsalted butter 50 g shelled unsalted walnut halves (or pecans for Corrie's version) 4 large scoops of vanilla ice cream 4 long shots of espresso Method Melt the chocolate and butter with a pinch of sea salt in a heatproof bowl over a pan of gently simmering water, then remove. Reserving 4 perfect walnut halves for decoration, slice or crumble up the rest. Roll your ice cream into nice round scoops and divide between four teacups. Scatter over the sliced or crumbled walnuts, pour a shot of hot espresso into each cup, stick a walnut proudly on top, then drizzle over the melted chocolate.  

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