Don't Shoot The Messenger

The Cocktail Cabinet: with Paul Green from Prince Winestore. www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What special day did you celebrate belatedly this week Corrie to Caro: What Vietnam Culinary custom did you swear you’d never try but ended up loving Caro to Corrie: Jeffrey Archer died last week aged 86. What is the one uncomfortable memory of interviewing him for The Age Corrie to Caro: What did you chuckle at from afar regarding the latest AFL club drug controversy Caro to Corrie: Which Instagram GLT did you stuff up Corrie to Caro: What was the best one-liner life lesson you picked up on your travels

BOOK: Caro: The Quiet American by Graham Greene SCREEN: Caro: Pressure on at cinemas FOOD: Corrie: Tomato, Pasta and Olive Stew with Salsa Verde by Hugh Fearnley-Whittingstall 680g jar tomato passata 1 litre vegetable stock 2 garlic cloves, sliced 150g wholewheat pasta, such as penne or rigatoni About 100g frozen peas 50g black olives, pitted and very roughly chopped 400g tin lentils Salsa verde A bunch of flat-leaf parsley A few sprigs of thyme (optional) 1 garlic clove, roughly chopped 2 teaspoons capers Grated zest of 1 lemon and a good squeeze of juice ½ teaspoon English mustard About 100ml extra-virgin olive oil Salt and pepper First, make the salsa verde. Pick the leaves off the parsley (and thyme too, if using) and pile them on a large board. Add the chopped garlic, capers and lemon zest. Using a large, sharp knife, chop and scrape everything together to a texture you like. Scrape the mixture into a small bowl and add salt, pepper, a squeeze of lemon juice and the mustard. Stir well, then drizzle in the extra-virgin olive oil, stirring as you go and stopping when you have the consistency you want. Taste to check the seasoning, adding more lemon juice, salt, pepper and/or mustard as you like. Set aside. To make the stew, put the passata and vegetable stock into a large saucepan and add the garlic. Bring to a rolling boil, then add the pasta. Cook for about 5 minutes, stirring often as pasta has a tendency to stick to the bottom of the pan. Add the frozen peas and olives and cook for another couple of minutes, still stirring, until the peas are cooked and the stew is boiling again. Now add the lentils with their liquid (add about 100ml water if using drained pre-cooked lentils). Cook for a couple of minutes, until the pasta is just al dente, then take off the heat; the pasta will continue to cook a little in the hot liquid. Taste and adjust the seasoning if needed (the olives will probably have contributed enough salt). Ladle the stew into warmed bowls, then dot with salsa verde and serve.

Caro and Corrie answer your feedback and questions from the Mail Bag. To get involved, find us and make contact on the social media pages @dontshootpod or email us at feedback@dontshootpod.com.au.

ON THIS EPISODE Caro returns from Vietnam - and we hear all about her trip! Two heavy topics - The Cornell University Gang Rape Case and the Sam Wood alleged domestic violence episode Our Book, Screen and Food recommendations Paul Green joins us from the Prince Wine Store One liners, footy news, and celebrations ****EVENT ALERT**** We have an end of year event - and we'd love to see you there! Date: WEDNESDAY DECEMBER 9TH Time: 5.30PM-7PM at Gasworks in Albert Park Details to come - keep your eyes peeled Caro's Vietnam trip - Caro tells us all about it The Cornell University Gang Rape Case and the Sam Wood alleged domestic violence episode - Why have these stories, within a week of one another, captured the community’s attention AND what are the parallels/intersections - What can people do to protect themselves, their children, from hearing the details, what happens if these news stories are triggering etc CORNELL BACKGROUND: Last month, Jane Doe filed a civil lawsuit in the New York Supreme Court against (1) seven former fraternity brothers, (2) Cornell University, and (3) the Chi Phi fraternity. The lawsuit alleges breach of contract, negligence, and severe violations, seeking monetary damages. Lawyers for some of the accused men have denied any participation in a sexual assault or maintained that the encounters were consensual. SAM WOOD BACKGROUND: Sam Wood rose to fame as a leading man on ‘The Bachelor Australia’ and built a multi-million-dollar family-and-fitness empire. He and wife Snezana Wood became social media Influencers and built a public image of domestic bliss. On Saturday, October 3 (Approx. 9:00 PM) Police were called to a property on Hastings Street in Noosa and Sam Wood is arrested on charges of domestic violence. Last Thursday Wood appeared via video link at Maroochydore Mag Court on charges of assault occasioning bodily harm and strangulation in a domestic setting. He ws denied bail and transferred to a Brisbane jail The Cocktail Cabinet: with Paul Green from Prince Winestore. www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia BOOK: Caro: The Quiet American by Graham Greene SCREEN: Caro: Pressure on at cinemas FOOD: Corrie: Tomato, Pasta and Olive Stew with Salsa Verde by Hugh Fearnley-Whittingstall 680g jar tomato passata 1 litre vegetable stock 2 garlic cloves, sliced 150g wholewheat pasta, such as penne or rigatoni About 100g frozen peas 50g black olives, pitted and very roughly chopped 400g tin lentils Salsa verde A bunch of flat-leaf parsley A few sprigs of thyme (optional) 1 garlic clove, roughly chopped 2 teaspoons capers Grated zest of 1 lemon and a good squeeze of juice ½ teaspoon English mustard About 100ml extra-virgin olive oil Salt and pepper First, make the salsa verde. Pick the leaves off the parsley (and thyme too, if using) and pile them on a large board. Add the chopped garlic, capers and lemon zest. Using a large, sharp knife, chop and scrape everything together to a texture you like. Scrape the mixture into a small bowl and add salt, pepper, a squeeze of lemon juice and the mustard. Stir well, then drizzle in the extra-virgin olive oil, stirring as you go and stopping when you have the consistency you want. Taste to check the seasoning, adding more lemon juice, salt, pepper and/or mustard as you like. Set aside. To make the stew, put the passata and vegetable stock into a large saucepan and add the garlic. Bring to a rolling boil, then add the pasta. Cook for about 5 minutes, stirring often as pasta has a tendency to stick to the bottom of the pan. Add the frozen peas and olives and cook for another couple of minutes, still stirring, until the peas are cooked and the stew is boiling again. Now add the lentils with their liquid (add about 100ml water if using drained pre-cooked lentils). Cook for a couple of minutes, until the pasta is just al dente, then take off the heat; the pasta will continue to cook a little in the hot liquid. Taste and adjust the seasoning if needed (the olives will probably have contributed enough salt). Ladle the stew into warmed bowls, then dot with salsa verde and serve. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What special day did you celebrate belatedly this week Corrie to Caro: What Vietnam Culinary custom did you swear you’d never try but ended up loving Caro to Corrie: Jeffrey Archer died last week aged 86. What is the one uncomfortable memory of interviewing him for The Age Corrie to Caro: What did you chuckle at from afar regarding the latest AFL club drug controversy Caro to Corrie: Which Instagram GLT did you stuff up Corrie to Caro: What was the best one-liner life lesson you picked up on your travels

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Kris: Which new program is on your “highly recommend” list Corrie to Anna: Which supermarket product has total jazzed up your Italian cooking Anna to Corrie: What is your New Best Beach Holiday Tip for kids 5-plus Corrie to Kris: Which famous non-fiction author would you like to bring out of retirement and why Kris to Corrie: What recent community fracas struck you as small-minded and mean-spirited Corrie to Anna: For anyone suffering AFL withdrawals, what’s your suggestion

The Cocktail Cabinet: with Myles Thompson from Prince Winestore. Myles discusses some exciting events coming up with the Prince Wine Store www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia BOOK: Corrie: Swan Song: Diana My Sister by Charles Spencer SCREEN: Anna: Epic: Elvis Presley in Concert - IMAX FOOD: Anna: The Jennifer Aniston Salad Ingredients ½ cup quinoa dry, or 1-1½ cups cooked salt and pepper ¼ cup extra-virgin olive oil 2 tablespoons lemon juice 1 teaspoon honey 1 small clove garlic grated on a microplane zester 15 oz. canned chickpeas drained and rinsed, about 1½ cups 2 cups diced cucumber from about 1 medium cucumber ½ cup finely diced red onion finely diced, from about ½ medium onion ¼ cup chopped fresh parsley ¼ cup chopped fresh dill 4 oz. feta cheese crumbled, about 1 cup, see notes ½ cup roasted and salted pistachios roughly chopped, or other nut or seeds Instructions Rinse the ½ cup quinoa well in a mesh sieve. Place in a small pot with ¾ cup water and ¼ teaspoon salt. Bring to a boil, cover, and simmer on low for 10 minutes. Turn off the heat and leave covered for 20 minutes. Uncover, fluff up, and store in the refrigerator until cooled. (Note: this can be done up to a day or two in advance of making the salad.) In the bottom of a large bowl, whisk together ¼ cup extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon honey, the grated 1 small clove garlic, and salt and pepper to taste (I used about ½ teaspoon salt and ¼ teaspoon pepper). Add the cooked quinoa, the drained and rinsed 15 oz. canned chickpeas, 2 cups diced cucumber, ½ cup finely diced red onion, ¼ cup chopped fresh parsley, ¼ cup chopped fresh dill, ½ cup roasted and salted pistachios, and crumbled 4 oz. feta cheese. Toss together to coat everything in the dressing. Serve immediately, or store for up to a few days before serving. If it dries out a bit, feel free to drizzle with a little more olive oil when serving.

ON TODAY’S SHOW - Special guests, Kris Humphreys and Anna Barry - The fine line between hoarding and collecting - Spring and Summer book reviews - Where are the Australian novels? - Plenty of recommendations – Book, Screen, Food – and a couple more in Six Quick Questions too! - The perfect old-school activity to replace screen for kids Spring-Summer Books review - Vale Hilary McPhee - Weekend story in The Age on bibliomaniacs– what’s our own relationship with books https://www.theage.com.au/national/they-re-my-babies-the-surprising-reasons-we-still-love-physical-books-20261004-p60zfx.html - Why Winter 2026 was especially strong - ie the Big Internationals (Patchett, O’Farrell etc) and which Winter books were among our highlights - Where are all the quality Australian fiction books - What’s coming up – and what’s on our Spring-Summer must-read list (fiction and non-fiction) - Booker Prize winner tip The Cocktail Cabinet: with Myles Thompson/Paul Green from Prince Winestore. Myles discusses some exciting events coming up with the Prince Wine Store www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia BOOK: Corrie: Swan Song: Diana My Sister by Charles Spencer SCREEN: Anna: Epic: Elvis Presley in Concert - IMAX FOOD: Anna: The Jennifer Aniston Salad SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Kris: Which new program is on your “highly recommend” list Corrie to Anna: Which supermarket product has total jazzed up your Italian cooking Anna to Corrie: What is your New Best Beach Holiday Tip for kids 5-plus Corrie to Kris: Which famous non-fiction author would you like to bring out of retirement and why Kris to Corrie: What recent community fracas struck you as small-minded and mean-spirited Corrie to Anna: For anyone suffering AFL withdrawals, what’s your suggestion THANKS RED ENERGY AND PRINCE WINESTORE REMINDER If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts. DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG Write to: feedback@dontshootpod.com.au And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS …

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Sophie, Standing There by Meg Mason SCREEN: Corrie: 500 Miles in cinemas as part of British Film Festival in November FOOD: Caro: Trudy’s Sausage Rolls 500 gms good quality sausage mean 500-700gms beef mince 1 large brown onion 2-3 garlic cloves 1 medium carrot – grated 2 sping onions finely diced Handful parsel diced 1 beaten egg Salt & Pepper Generous squirts of tomato sauce, mustard and HP brown sauce or condiments of your choice 6 sheets frozen puff pastry Eggwash and sesame seeds Method Fry up onion and garlic until soft Place all ingredients in a mixing bowl Get your hands in amongst it and squeeze together to combine evenly Preheat oven to 200 degrees Layout the frozen pastry sheets on a bench and slice in half Divide mixture laying in an even line along the length of the sheets Eggwash one long edge of each sheet to help seal the rolls Lay seam side down on baking paper on an oven tray. Leave space between the rolls Brush eggwash on each roll Sprinkle over sesame seeds Slice each roll as you like Bake for 30-35 minutes until pastry is puffed and golden

The Cocktail Cabinet: with Paul Green from Prince Winestore. THIS WEEK: What to drink on Grand Final Day Idee Fixe Brut Rose 2023 Idee Fixe Blanc de Blancs Premier Brut 2023 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Who wins your 2026 Brownlow Red Carpet 3,2,1 Corrie to Caro: What was the perfect ending to the greatest Preliminary Final you’ve ever witnessed Caro to Corrie: What new trend is your latest design crush Corrie to Caro: Which interview with a long-time colleague last week had you feeling truly nervous Caro to Corrie: Who is Paudie and why are you obsessed with his Instagram account Corrie to Caro: Which debut children’s book author is a must for next year’s Sorrento Writers Festival

If you have feedback, recipes, questions and ideas - send them through! Feedback@dontshootpod.com.au Or find us on the socials @dontshootpod

ON THIS EPISODE: - Caro's news from the Brownlow medal - Another big week for the Royal Family and Prince Charles - Prince Wine Store recommendations for Grand Final weekend Caro on the Brownlow - The gossip, the winner, the stories – Caro shares all her thoughts from the night Which Charles is telling The Truth? Another big week in British Royal family life - Outline of book, why written now, new info and accounts - Sunday’s BBC interview with Laura Kuenssberg – how did that go for Charles Spencer - Do we think Prince Charles said ;”We’ll forget her soon enough.” - What avenues are open to reporters when two parties have differing accounts of an event, with no witnesses - Royals responding publicly: good call/bad call - Where does this leave William and Harry? Next year’s 30th anniversary remembrances? Spencer’s reputation The Cocktail Cabinet: with Paul Green from Prince Winestore. THIS WEEK: What to drink on Grand Final Day Idee Fixe Brut Rose 2023 Idee Fixe Blanc de Blancs Premier Brut 2023 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Sophie, Standing There by Meg Mason SCREEN: Corrie: 500 Miles in cinemas as part of British Film Festival in November FOOD: Caro: Trudy’s Sausage Rolls 500 gms good quality sausage mean 500-700gms beef mince 1 large brown onion 2-3 garlic cloves 1 medium carrot – grated 2 sping onions finely diced Handful parsel diced 1 beaten egg Salt & Pepper Generous squirts of tomato sauce, mustard and HP brown sauce or condiments of your choice 6 sheets frozen puff pastry Eggwash and sesame seeds Method Fry up onion and garlic until soft Place all ingredients in a mixing bowl Get your hands in amongst it and squeeze together to combine evenly Preheat oven to 200 degrees Layout the frozen pastry sheets on a bench and slice in half Divide mixture laying in an even line along the length of the sheets Eggwash one long edge of each sheet to help seal the rolls Lay seam side down on baking paper on an oven tray. Leave space between the rolls Brush eggwash on each roll Sprinkle over sesame seeds Slice each roll as you like Bake for 30-35 minutes until pastry is puffed and golden SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Who wins your 2026 Brownlow Red Carpet 3,2,1 Corrie to Caro: What was the perfect ending to the greatest Preliminary Final you’ve ever witnessed Caro to Corrie: What new trend is your latest design crush Corrie to Caro: Which interview with a long-time colleague last week had you feeling truly nervous Caro to Corrie: Who is Paudie and why are you obsessed with his Instagram account Corrie to Caro: Which debut children’s book author is a must for next year’s Sorrento Writers Festival THANKS TO RED ENERGY AND PRINCE WINESTORE REMINDER If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts. DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG Write to: feedback@dontshootpod.com.au And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS …

ON THIS EPISODE - The latest Pauline Hanson controversy - History of comments about family members of public figures - Wines to accompany Spring vegetables with Paul Green from the Prince Wine Store - Corries latest thoughts on King Charles, Harry& Meghan - Caro’s family outing highlight last week HANDS OFF MY FAMILY: Should a politician’s family be off-limits? - Pauline Hanson’s comments last week about PM Albanese’s mother - Is it ever appropriate to have a crack at a politician’s family - Alan Jones’ 2012 comments about then PM Julia Gillard’s recently-deceased father - For a politician’s family and private life, what is privacy and off-limits? And when can a case be mounted for what is in the public interest (ie Hunter Biden, Jim Cairns and Juni Morosi, Bob and Rosslyn Hawke, Jared Kusher and Ivanka Trump) - As journalists, what is our own ethical line we would never cross The Cocktail Cabinet: with Paul Green from Prince Winestore. THIS WEEK: Wines to accompany Spring vegetables • Ricca Terra Bronco Buster White 2024 • Gembrook Hill Sauvignon Blanc 2025 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie : Villa Coco by Andrew Sean Greer SCREEN: Caro: One Night Only at cinemas FOOD: Caro: Spring salad from Danielle Alvarez Ingredients 85g (½ cup) quinoa 2 tbsp extra virgin olive oil 250g cooked beetroot 150g sugar snap peas 1 bunch leafy rocket, washed 3 sprigs of French tarragon, leaves picked (optional) 200g smoked trout fillet, flaked* 75g Danish-style feta flaky sea salt and black pepper For the citrus dressing ½ lemon (zest and juice) ½ orange (zest and juice) 1 small French shallot (eschalot), peeled and diced finely (about 30g) 4 tbsp extra virgin olive oil Method Step 1 Preheat your oven to 160C fan-forced (180C conventional) and cook the quinoa according to the package instructions; allow to cool, then toss with the olive oil and sprinkle lightly with salt. Step 2 Line a baking tray with baking paper and spread the quinoa on the tray. Bake for 20-25 minutes, tossing halfway through, until it’s evenly golden and crunchy. Remove from the oven and allow to cool. Step 3 Cut your beetroot into slices or wedges and place on your plate or platter to serve. Step 4 Bring a small pot of salted water to a boil. Pull off the stem ends from the sugar snap peas and blanch them in the boiling water for one minute. Drain and allow to cool. Step 5 To make the dressing, combine the zest and juice of the half lemon and half orange in a small mixing bowl. Add a sprinkle of salt and the chopped eschalot. Mix together and allow to sit for 10 minutes before adding the olive oil. Whisk to combine and set aside. Step 6 Layer the salad ingredients on the plate or platter beginning with the beetroot, then the peas, rocket, tarragon (if using) and the smoked trout. Sprinkle over the crumbled feta and drizzle with the dressing before adding a good twist of flaky sea salt and black pepper. Top with the quinoa and serve immediately. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What is one thing that’s struck you since arriving home last week Corrie to Caro: What political atrocity took place on a golf course over the weekend Caro to Corrie: Finish this sentence: “The high drama and extraordinarily intense media coverage of Meghan and Harry’s return to the UK could have been dialled down if ……” Corrie to Caro: What lost skill do you lament giving away Caro to Corrie: Which household chore this weekend once again prompted differences of opinion Corrie to Caro: Under the headline of "family outing" what was this week's highlight REMINDER If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts. DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS

The Cocktail Cabinet: with Paul Green from Prince Winestore. THIS WEEK: Wines to accompany Spring vegetables • Ricca Terra Bronco Buster White 2024 • Gembrook Hill Sauvignon Blanc 2025 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie : Villa Coco by Andrew Sean Greer SCREEN: Caro: One Night Only at cinemas FOOD: Caro: Spring salad Ingredients 85g (½ cup) quinoa 2 tbsp extra virgin olive oil 250g cooked beetroot 150g sugar snap peas 1 bunch leafy rocket, washed 3 sprigs of French tarragon, leaves picked (optional) 200g smoked trout fillet, flaked* 75g Danish-style feta flaky sea salt and black pepper For the citrus dressing ½ lemon (zest and juice) ½ orange (zest and juice) 1 small French shallot (eschalot), peeled and diced finely (about 30g) 4 tbsp extra virgin olive oil Method Step 1 Preheat your oven to 160C fan-forced (180C conventional) and cook the quinoa according to the package instructions; allow to cool, then toss with the olive oil and sprinkle lightly with salt. Step 2 Line a baking tray with baking paper and spread the quinoa on the tray. Bake for 20-25 minutes, tossing halfway through, until it’s evenly golden and crunchy. Remove from the oven and allow to cool. Step 3 Cut your beetroot into slices or wedges and place on your plate or platter to serve. Step 4 Bring a small pot of salted water to a boil. Pull off the stem ends from the sugar snap peas and blanch them in the boiling water for one minute. Drain and allow to cool. Step 5 To make the dressing, combine the zest and juice of the half lemon and half orange in a small mixing bowl. Add a sprinkle of salt and the chopped eschalot. Mix together and allow to sit for 10 minutes before adding the olive oil. Whisk to combine and set aside. Step 6 Layer the salad ingredients on the plate or platter beginning with the beetroot, then the peas, rocket, tarragon (if using) and the smoked trout. Sprinkle over the crumbled feta and drizzle with the dressing before adding a good twist of flaky sea salt and black pepper. Top with the quinoa and serve immediately.

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What is one thing that’s struck you since arriving home last week Corrie to Caro: What political atrocity took place on a golf course over the weekend Caro to Corrie: Finish this sentence: “The high drama and extraordinarily intense media coverage of Meghan and Harry’s return to the UK could have been dialled down if ……” Corrie to Caro: What lost skill do you lament giving away Caro to Corrie: Which household chore this weekend once again prompted differences of opinion Corrie to Caro: Under the headline of "family outing" what was this week's highlight REMINDER If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts. DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS

Send through questions and feedback to feedback@dontshootpod.com.au. We love hearing from you!

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Under the heading of 'while Corrie was away' Where do you stand on Harry and Meghan's next move? Caro to Corrie: What was your packing highlight and what was your packing failure? Corrie to Caro: What hidden outer Melbourne tourist attraction blew you away over the weekend? Caro to Corrie: Can you explain the Japanese term "Johatsu" and why you've become obsessed? Corrie to Caro: What recent article about Dame Judi Dench made you love her even more? Caro to Corrie: which flowering shrub would you like to see make a return to Australian gardens?