Ep 261 - This Is a Human Rights Issue

Join Caroline Wilson and Corrie Perkin for Ep 261 - This Is a Human Rights Issue This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES LIVE PODCAST EVENT thanks to Red Energy. Join us at the Sorrento RSL on Wednesday 26 April between 5pm - 7pm for a live podcast recording. Book your tickets now via the link HERE and https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie-jdgyj   This week on the podcast we discuss PM Anthony Albanese’s apology to Vietnam Veterans for the poor treatment and lack of acknowledgement they received when they returned from service.   Plus Caro has an update for us on Gillon McLachlan’s replacement and thoughts on what happens to an organisation when the boss stays too long.   This week on the podcast we discuss Australia’s collective response to the Voice referendum, whether it’ll be successful and the country’s treatment of First Nations people.   In The Cocktail Cabinet for Prince Wine Store Myles Thomspon suggests: Muller Catoir Gutswein Riesling Koerner 'Brothers in a Box' Riesling 1.5L Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.   In BSF for Red Energy’ Dream Gardens by Michael McCoy ‘Love Me’ Series Two on Binge Raspberry Ricotta Cake   Email [email protected] or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Laurence Rosen for SEN. Raspberry Ricotta Cake -         Cooking spray, for greasing -         220g (1 ½ cups) plain (all-purpose) flour -         1 tablespoon (12g) baking powder -         1 teaspoon (4g) salt -         365g (1 ½ cups) ricotta cheese -         275g (1 ¼ cups) sugar -         3 large eggs -         ½ teaspoon (2g) vanilla extract -         Grated zest of 1 lemon, line, grapefruit or orange (optional) -         115g (4oz unsalted butter) -         340-450g (12-16 oz) raspberries or blackberries, fresh or frozen Method 1.      Preheat the oven to 180c. Spray a 23cm round cake tin with cooking spray and line with a round of baking paper 2.      In a large bowl, whisk together the four, baking powder and salt 3.      In a medium bowl, whisk the ricotta, 220g (1 cup) of the sugar, the eggs, vanilla and citrus zest (if using) until smooth. Whisk or gently fold into the flour mixture just until blended. Fold in the melted butter, followed by half the raspberries, crushing them ever so slightly as you fold – you don’t want them to disappear into the batter, just distributed evenly to create a nice, streaky look, almost like tie-dye. 4.     Transfer the batter to the cake tin and scatter the remaining raspberries and 55g (1/4 cup) sugar over the top. 5.      Bake until the cake is golden brown, and a tester or toothpick inserted into the centre comes out clean, 55-65 minutes. Let cool for at least 20 minutes before unmoulding. 

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