Ep 252 - Layer Upon Layer Upon Layer

This podcast is proudly supported by Red Energy - moving house? Call Red Energy on 131 806. SHOW NOTES This week we get an update from Caro who has just landed back in Amsterdam, bought a second hand bike and found a great deal movie deal as well. We discuss the recent Australian Open - is the tournament losing it's lustre without so many of the big name stars we've been used to seeing on centre court over the last couple of decades? In the Cocktail Cabinet for Prince Wine Store - Myles Thompson sings the praises of Chablis and recommends; La Chantemerle Chablis Village VV 2021 Gilbert Peak Chablis Use the promo code MESS online www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; All The Broken Places by John Boyne Living starring Bill Nighy Celia’s World’s Greatest Hummus (see recipe below) This week Caro is Grumpy about the 'Pip Edwards Revenge Body' headlines - haven't we moved on from that kind of journalism? In 6 Quick Questions for Red Energy we discuss Caro's overly ambitious 'hand luggage only' travel fail, an intriguing literary mystery that emerged in January, the most surprising footy story of the week, Shirley Hazzard's birthday and another amazing fact. Email the show anytime via [email protected]. Follow the show on Instagram and Facebook (hit the sign up button or email to receive our weekly email). This podcast is produced, engineered and edited by Jane Nield for SEN.   Celia’s World Famous Hummus 500g of achva brand tahini 2 tins coles brand chickpeas (drained) 1 ½ cups ice water Juice of 1 or 1 ½ lemons (to taste) 1 clove of garlic 1 tablespoons of kosher or Maldon salt 1 teaspoon of ground cumin. Put the water, lemon juice, salt and cumin into a food processor and whiz for a while. Add the tahini and blend for a couple of minutes to reach a smooth consistency. Add the chickpeas and continue to blend for another two or three minutes until it reaches your desired consistency. Adjust salt and lemon juice to taste.  Best fresh but can be store in the fridge for up to a week. 

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