Ep 268 - Happiness is the Greatest Beauty Secret

Join Caroline Wilson and Corrie Perkin for Ep 268 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 This week on the podcast Caro and Corrie discuss having hard conversations and how the ABC and the Hawthorn Football Club got it wrong. Caro reflects on the 'Sam Newman Mannequin' incident on The Footy Show and the feeling of a lack of support at the time. We pay tribute to Tina Turner - her songs and her legacy. Watch the video posted by Alicia Keys HERE. In The Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us to discuss Greek Wines; Greek Wine Fair tasting list Argyros Atlantis White 2021 Gaia Agiorgitiko 2021 Thymiopoulos Xinomavro Young Vine 2021 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. In BSF for Red Energy; Hello Beautiful by Ann Napolitano Blue Lights (SBS on demand) Prosciutto Wraps (see recipe below) Dear Caro and Corrie is back - send us your question or dilemma to [email protected] and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. 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 Jane Nield for SEN.    PROSCIUTTO WRAPS Makes 12 24 baby green beans, topped and tailed Micro salad leaves or wild rocket 2 tablespoons toasted pine nuts 2 tablespoons grated parmigiano reggiano 1 tablespoon extra virgin olive oil Juice of 1 lemon 12 thin slices of prosciutto salt and pepper DRESSING 1 tablespoon balsamic vinegar 3 tablespoons extra virgin olive oil Pinch dried chilli flakes 2 cloves crushed garlic 1heaped tablespoon chopped flat-leaf parsley Put dressing ingredients in a small bowl, whisk and set aside. Place beans in a bowl, cover will boring water, leave for 1 minute then drain and refresh in cold water. Combine beans, leaves, nuts and parmigiana reggiano. Drizzle with olive oil and lemon juice, crushed salt flakes and ground pepper. Lay out prosciutto slices, put a handful of bean mix on each slice and roll then up. Drizzle with olive oil before serving. 

There are no comments yet.

Please log in to write the first comment.