Hear Myles' Christmas recommendations and tips, all thanks to the Prince Wine Store.

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Anna Barry joined us for our Christmas special! And of course, Anna was happy to share with us her famous Turkey Brine recipe.

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Our Christmas special – with Anna Barry, special guest co-host!

How to navigate the next week with decorum, patience & goodwill to all men (and women)

How and where to shop effectively

Where to shop efficiently

Great Gift Ideas

House and table decorations

How to spend Christmas Eve

THE COCKTAIL CABINET

Lilbert Fils Extra Brut

Querciabella Chianti Classico 2021

Von Hovel Saar Riesling Kabinett 2022

BSF

BOOK: Anna: The Venice Hotel by Tess Woods

Caro’s: This Strange Eventful History by Claire Messud

Corrie’s: Our Evenings by Alan Hollinghurst

SCREEN: Anna: The Agency

Caro: Out of Season

Corrie: Black Doves

FOOD:

Anna: poached and marinated prawns

Poached and Marinated Prawns SERVES 4 1 celery stalk, halved crossways 3 black peppercorns 1 shallot, halved and unpeeled 2 marjoram or oregano sprigs 1 fresh bay leaf 2 slices of lemon Sea salt 16 large raw prawns MARINADE 125ml (½ cup) extra virgin olive oil 1 lemon, ½ finely sliced, ½ juiced Handful of parsley leaves, finely chopped Handful of mint leaves, finely chopped ½ long red chilli, seeds removed, sliced Sea salt and black pepper INGREDIENTS METHOD 1 Place the celery, peppercorns, shallot, marjoram or oregano, bay leaf and lemon slices in a large saucepan. 2Cover with 2 litres of cold water and season well with salt. Bring to the boil, then reduce the heat to low and add the prawns. 3Gently poach the prawns for 4-5 minutes or until they are just cooked. Remove the prawns and, when cool enough to handle, peel and devein them, discarding the heads and shells. 4 Transfer the prawns to a shallow bowl and add the marinade ingredients. Stir to coat and set aside to marinate for 15 minutes, before serving at room temperature. Alternatively, make ahead and refrigerate, then bring to room temperature before serving. TIP You can make this dish ahead of time. Just be sure to bring the prawns to room temperature before serving. Plenty of bread to mop up all the delicious marinade is a must.

Caro: Lemon and Ricotta pasta

Fresh Ricotta (in the tub)

Short pasta

1 cup Ricotta into a bowl, mix with 1/3 cup parmesan cheese, 1 garlic clove chopped, olive oil, juice / rind 1 lemon

Drain pasta (with spinach)

Scatter with fresh basil and chilli flakes

Drizzle Cobram Estate Olive Oil on top

Corrie: Tarragon ChickenFrom Julia Busuttil Nishimura’s ‘Good Cooking Every Day’

1 × 1.6-1.8kg chicken, broken down into 6 pieces

sea salt

plain flour, for dusting

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

6 eschalots (French shallots), halved

125ml (½ cup) dry white wine

250ml (1 cup) pure cream

300ml chicken stock

handful of tarragon sprigs

black pepper

METHOD

Preheat the oven to 180C fan-forced

Season the chicken pieces with salt and dust in the flour, shaking off any excess.

Heat half the olive oil and butter in a large, deep ovenproof frypan over a medium-high heat. When the butter is foaming, add the chicken, in batches if needed, and brown for 3 minutes on each side. Remove from the pan.

Wipe the pan clean and add the remaining olive oil and butter. Once the butter is foaming, add the eschalots and a pinch of salt and cook for 4-5 minutes, or until the eschalots are beginning to colour. Deglaze with the wine, scraping the bottom of the pan to lift any brown bits. Cook for 1-2 minutes until reduced, then add the cream, stock and tarragon sprigs. Season with a little salt and pepper. Bring to a simmer and return the chicken, skin-side up, to the pan.

Transfer the pan to the oven and bake for 40-45 minutes or until the chicken is cooked through and the sauce has thickened.

SIX QUICK QUESTIONS

CARO TO ANNA: What’s the best value-for-money gift currently in the Op Shop

ANNA TO CARO: What made you frustrated this week

CARO TO CORRIE:  With three weddings under your belt, what are your 3 best tips

CORRIE TO CARO: What made you angry this week

CORRIE TO ANNA: What is your favorite time of the Summer holiday day

ANNA TO CORRIE: What is your favorite time of the Summer holiday day

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2024 BOOKS

(see show notes from full show podcast)

2025 BOOKS

(see show notes from full show podcast)

2024 SCREENS

All Of Us Strangers

Kneecap

Lee

Blitz

The Holdovers

2025 SCREENS

In The Grey

The Amateur

Black Doves

Lockerbie: A Search for Truth

Zero Day

2024 RECIPES

• Chimichurri:

3 anchovies 

3 small garlic cloves

1 shallot 

2 chillis

Half bunch parsley 

Full bunch coriander 

Zest 1 lemon, juice of half 

1 tblspoon capers 

1/2 cup olive oil 

2tbsp sherry vinegar 

Salt

• Beef Tomato Carpaccio with Spring Onion and Ginger Salsa
• One Pot Pasta with Ricotta and Lemon
• Asparagus, Pea & Watercress with Anchovy Cream Dressing:

6 anchovies

2 garlic cloves

1 tablespoon Dijon mustard

Juice of ⅛ lemon (about 50ml)

80ml olive oil

30g Parmigiano Reggiano or Parmesan (½ cup, lightly packed), plus extra to serve 1 bunch asparagus, woody stems snapped off

1 cup peas

Handful watercress or rocket

5 tbl spoon extra virgin olive oil

75g (½ cup) breadcrumbs

To make the anchovy cream, combine the anchovies, garlic, mustard, lemon juice and olive oil in a small food processor on blender. Blitz for a minute or so until the mixture is smooth, creamy, and thick. Add the cheese and blitz again until well combined. Taste, then season with salt and plenty of pepper. If you prefer, you can make this dressing in a mortar and pestle: start by bashing the anchovies and garlic cloves to form a paste, then add the remaining ingredients.

Boil pot of water, season with salt. Blanch asparagus for 2-3 minutes until bright green/just tender. In last 30 seconds, add the peas. Drain & immediately plunge the asparagus & peas into a bowl of iced water. Drain & set aside.

Prepare breadcrumbs, heat 2 tbl spoons olive oil in frying pan over medium heat. Add breadcrumbs, fry, stir regularly until golden brown (3 mins). Remove from pan & drain on kitchen paper.

Assemble: Toss asparagus, peas, & watercress/rocket in a large bowl with a teaspoon of anchovy cream. Spread a generous spoonful of the anchovy cream on the base of a serving platter, then top with the dressed greens.

Scatter over a handful of the breadcrumbs and finish with extra grated cheese. Serve immediately.

• Beetroot cured salmon

2025 RECIPES

• Chicken thighs with spiced ghee & yoghurt Recipes for a Lifetime of Beautiful Cooking
• Almond crumble cake with peach & blackberry Good Cooking Every Day: Simple Recipes. Beautiful Menus. All Year Round
• Verana’s Potato Salad https://www.irishexaminer.com/recipes/?c-recipeid=12274
• Brown Butter Strawberry Cake:

150g unsalted butter

3 eggs

200g caster sugar

2 teaspoons vanilla extract or vanilla bean paste

200g full-fat plain yoghurt

100g (1 cup) almond meal

200g self-raising flour

½ teaspoon ground cinnamon

good pinch of sea salt

250g strawberries, hulled and halved

Preheat the oven to 180°C fan-forced. Grease a 23 cm round cake tin with butter and sprinkle in some demerara sugar, then shake the tin to coat the base and side and tap out the excess. Set aside.

Melt the butter in a small saucepan over a medium heat and simmer gently until the butter is fragrant and nut brown. Set aside to cool.

Beat the eggs and sugar in the large bowl of a stand mixer fitted with the paddle attachment on a high speed for 7-8 minutes or until pale and voluminous. Add the vanilla and yoghurt and beat to combine. Reduce the speed to low and add the almond meal, flour, cinnamon and salt. Mix until just combined. Pour in the cooled browned butter and mix until just incorporated.

Spoon batter into the tin & smooth the surface. Arrange halved strawberries, cut-side up, on top of the cake batter. Sprinkle on some demerara sugar, bake for 50-55 minutes. Allow to cool in the tin for 15 mins, transfer to a wire rack to cool completely.

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Myles Thomson gives us 5 Christmas Day wines to consider.

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ON THIS EPISODE

• A show of lists! Categories include: top 5 footy stories, news stories, books, screens, food, gifts

Email us at [email protected]

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod 

Top 5 Footy Stories of 2024 (Caro)

Collingwood off field upheaval

Longmire

Hinkley / Ginnivan

Melbourne / Petracca

Fagan / Brisbane

Top 5 News Stories of 2024, in no particular order (Corrie)

More voters than ever went to the polls

The Paris Olympic Games

Pro-Palestinian protests

The Royal Family health battles

US Election

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.

The 5 Best Wines for Christmas Day

Stefano Lubiana NV

Von Hovel Saar Riesling Trocken 2022

Marchesi Alfieri La Tota Barbera d'Asti 2022 (Screwcap)

Stephane Aviron Beaujolais Morgon Cote du Py 2021

Curatolo Arini Dolce NV

BSF brought to us by Red Energy

BOOK:

Caro on her Best Books of 2024

1. Enter Ghost by Isabella Hamad

2. Lola In The Mirror by Trent Dalton

3. Wellness by Nathan Hill

4. Beesting by Paul Murray 

5. The Hazelbourne Ladies Motorcycle and Flying Club by Helen Simonson

Corrie Books to read in 2025

1 Dorothy Parker in Hollywood by Gail Crowther

2 ‘Memorial Day by Geraldine Brooks

3 The final Two in John Boyne’s Elements series (Water and earth – now Fire and Air)

4 Unsettled: A Journey Through Time and Place by Kate Grenville (April)(

5 February : Killing Time by Alan Bennett - a brand new story, set in a home for the elderly;

a glorious, darkly comic treat.

SCREEN:

Caro on her Best Screen of 2024

All Of Us Strangers

Kneecap

Lee

Blitz

The Holdovers

Corrie on her Best Screen (to watch) in 2025

In The Grey

The Amateur

Black Doves (Netflix)

Lockerbie: A Search for Truth (Peacock)

Zero Day (Netflix)

FOOD 

Caro on her Best Summer Recipes of 2024

Chimichurri

Beef Tomato Carpaccio with Spring Onoin and Ginger Salsa

One Pot Pasta with Ricotta and Lemon

Asparagus, Pea & Watercress with Anchovy Cream Dressing

Beetroot cured salmon

Corrie on her Best Recipes (to cook) in Summer 2025

Chicken thighs with spiced ghee and yoghurt from Recipes for a Lifetime of Beautiful Cooking

Almond crumble cake with peach and blackberry from Good Cooking Every Day: Simple Recipes. Beautiful Menus. All Year Round

Verana’s Potato Salad https://www.irishexaminer.com/recipes/?c-recipeid=12274

Brown Butter Strawberry Cake

DID YOU GIVE THAT?

Caro and Corrie revel their 5 Top Hostess/Host Gifts for 2024

Caro:

Home produce (apricot jam)

Small baby Christmas Cake

Pot plants (Caro likes a pot of basil most)    

Cobram Estate Olive Oil

Perfumes (to fit in your bag) – Estée Lauder does a great pocket perfume

Corrie:

Homemade shortbread

Napkins

Gardenia

Pasta from Mediterranean Wholesalers

Malfy Gin tasting pack

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Myles Thomson gives us details on the latest Mixed Dozen.

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ON TODAY’S SHOW:

Alan Jones’ fall from grace

The Martha Stewart documentary

Changing AFL media landscape

Saoirse Ronan’s viral clip from The Graham Norton Show

Extra fee for tomato sauce at the pub!?

Email us at [email protected]

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod 

Blessed are the babysitters. How did we go?

Powerful Men & Powerful Women and the Fall From Grace: How even in crime, it’s a sexist world.

Case studies: Alan Jones and Martha Stewart

Update on charges against Alan Jones and events that led to this moment

How and why for so many years did he survive as a protected species

Martha Stewart doco on Netflix Martha

Update on her corporate crime and 5 months’ prison sentence

How and why did she become a target – why was she not protected species

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson

This week: Summer whites mixed dozen

BSF brought to us by RED ENERGY

BOOK: Caro has a book: the New York Trilogy by Paul Auster

SCREEN: Caro and Corrie review: Last Night on Netflix

Thank you to Cobram Estate Olive Oil

FOOD: Corrie has a recipe: Donna Hay’s Olive And Almond Couscous With Oregano Lamb | Donna Hay

INGREDIENTS

• 300g lamb backstrap (boneless loin)
• olive oil, for brushing
• 1 tablespoon marjoram or oregano leaves
• sea salt and cracked black pepper

olive and almond couscous

• 1 cup (200g) couscous
• 1¼ cups (310ml) hot chicken stock
• 20g butter, softened
• ¼ cup (40g) sliced green olives
• ⅓ cup (20g) toasted flaked almonds

METHOD

1. To make the olive and almond couscous, place the couscous in a bowl, pour over the stock and add the butter. Cover with plastic wrap and stand for 5 minutes or until the stock has been absorbed. Stir through the olives and almonds. 
2. Brush the lamb with oil. Combine the oregano, salt and pepper and press into the lamb. Heat a frying pan over medium-high heat and cook the lamb for 4 minutes each side or until cooked to your liking. Rest the lamb for 3 minutes, then slice. 
3. Place the couscous in bowls and top with the lamb to serve. Serves 2

DID YOU SEE THAT? The changing media landscape in the AFL next year – how will it impact the post-game press conference?

SIX QUICK QUESTIONS for RED ENERGY.

CORRIE TO CARO: What pub surcharge horrified you this week

CARO TO CORRIE: What talk show message caught your eye over the weekend

CORRIE TO CARO: Why are wealthy family feuds such perfect media fodder

CARO TO CORRIE: What Youtube message caught your eye over the weekend

CORRIE TO CARO: What’s your latest cultural example of female revisionism

CARO TO CORRIE: What’s your latest fashion GLT

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

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THIS WEEK:

• The role of a moderator
• Corrie's mini-break
• When is the next federal election?
• Why don't our current AFL greats want to get into coaching?

Want to get in touch with Caro and Corrie?

Email us at [email protected]

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod 

TODAY:

The Role of the Moderator

(1) C&C and The Pool

(2) Dolly Alderton in Melbourne and Hugh van Cuylenburg

The Pool and why we loved it

Why moderators/interviewers/hosts matter

The down side of the Celebrity Interviewer

What happened at the Dolly event

Why we love a movie post-screening Q&A

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au - THIS WEEK: Summer wines

BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app

BOOK: Corrie has a book: Theory and Practice by Michelle de Kretser

SCREEN: Caro and Corrie review THE DAY OF THE JACKAL on Binge

FOOD: Caro has a recipe: Martha Stewart Salmon recipe (notes to come)

• 4 pieces of salmon, skin on
• Rub is in salt & pepper (1 tsp each)
• Put it on parchment - into the oven on 120 degrees (25-30 minutes)
• HERB RELISH:
• 2 tablespoons capers
• 1 small shallot (finely chopped)
• Juice and rind of 1 lemon
• 2 tablespoons of Cobram Estate Extra Virgin Olive Oil
• Salt and Pepper
• A cup of parsley
• 3/4 cup of any soft herb (dill, mint, chives etc)
• Mix in a bowl
• Put the Herb relish on top of the salmon
• Serve with vegetables of choice (asparagus a suggestion)

DID YOU SEE THAT? When will the next federal election be?        

SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app

CARO TO CORRIE: Name just 3 great things about being on a mini break

CORRIE TO CARO: What struck you most about the appointment of the new ABC Radio breakfast team?

CARO TO CORRIE:   What most perplexes you about the Prince Andrew-King Charles fall-out

CORRIE TO CARO:  Why are you so envious of your daughters this week

CARO TO CORRIE: Which December movie are you excited to see

CORRIE TO CARO: What favourite Melbourne outing did you achieve after some neglect last week

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Myles gives us his recommendations for the week.

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ON THIS EPISODE:

Special guest co-host, Kelli Underwood

Caro asks Kelli about her decision finish with Offsiders

We explore Kelli’s experience as a ground breaking play-by-play commentator of AFL

How the AFLW can improve and evolve

And some topical ‘6 quick questions’

Kelli Underwood joins Caroline Wilson

While Caro is a ground breaker in the industry, Kelli is too – having been the first woman to call AFL on TV for channel 10

Her first experience in a commentary box with 3AW – and the various roles she had

Her addiction to the adrenaline of calling a game of footy

Some of the biggest stories she has broken

Kelli’s decision to finish up with Offsiders

Memorable episodes of Offsiders

Calling AFL games – Rex Hunt planted the seed

The challenges she faced – and her experience with Ch 10 – did 12 games over 2 years but felt like a failure at the end of it – however ABC continued to believe in her and gave her games

Kelli spoke about why she loves seeing females coming through as callers of AFL / AFLW games – Jess Webster, Lauren Bourdin, Jo Wotton

Kelli says she controls the negativity now – the feedback can be so predictable

People have an obsession with people that make mistakes – of course commentators will make mistakes

AFLW – they’re not doing enough – it has come a long way and the quality is improving -but who is in there advocating and innovating with AFLW?

THE DOCKTAIL CABINET, WITH Myles Thomson from the Prince Wine Store

• This week, Myles discusses Rosé

BOOK, SCREEN, FOOD (BSF) – for RED ENERGY – Be empowered with the Red Energy mobile app

BOOK: Kelli Underwood reviews ANGE by Vince Rugari

SCREEN: My Old Ass – Kelli saw this at the cinema last week

FOOD: Caro has a recipe: Tomato Curry

ITEM 5 – SIX QUICK QUESTIONS – for RED ENERGY

Caro to Kelli:

1 – Where did you stand on the Lachie Neale / Abbey Holmes post-game kiss?

2 – Did Tom Morris deserve to return to football reporting?

3 – Should Adelaide have re-signed Matthew Nicks?

4 – Should John Longmire move on as Swans’ coach?

5 – Your favourite sports commentator?

6 – Jack Ginnivan or Ken Hinkley – which side are you on?

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